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Four Seasons Hotel Tokyo at Marunouchi

  • 1-11-1 Pacific Century Place, Marunouchi, Chiyoda-ku, Tokyo, 100-6277, Japan

Elwyn Boyles

Executive Pastry Chef

"Understanding what your guests enjoy is the starting point for any chef to succeed. The trick is to have fun with your personal creative style while also producing something diners will find exceptional."


Four Seasons Tenure

  • Since 2021
  • First Four Seasons Assignment: Four Seasons Hotel Tokyo at Marunouchi

Employment History

  • The French Laundry, Napa Valley, USA; Per Se, New York City, USA; Danesfield House Hotel, Marlow, UK; Tom Aikens, London, UK; Midsummer House, Cambridge, UK; Connaught Hotel, London, UK; Four Seasons Hotel London at Park Lane, London, UK; Café Royal, London, UK


  • Advanced Diploma in Pastry and Confectionary at Thames Valley University


  • Wales, UK

Languages Spoken

  • English

Pastry Chef Elwyn Boyles introduces Tokyo to a distinctive sweet sensibility, refined in some of the world’s most illustrious kitchens. “Understanding what your guests enjoy is the starting point for any chef to succeed,” says the celebrated pastry artist, who has led award-winning restaurants in the UK and the US for more than 15 years. “The trick is to have fun with your personal creative style while also producing something diners will find exceptional.”

At Four Seasons Hotel Tokyo at Marunouchi, guests can discover Elwyn’s classical dessert experience through a repertoire of sweet creations, showcasing the simplicity of fine ingredients and a precise balance of flavours. Each plate is impeccably composed, with unlikely components coming together into a harmonious whole.

Elwyn started his pastry career in London with three iconic properties, Four Seasons Hotel London at Park Lane, the Connaught Hotel and the Café Royal, before going on to head the pastry division at Midsummer House, a Cambridge restaurant that earned its first Michelin star during his tenure. He then joined the opening team of Tom Aikens as pastry chef, working closely with Chef Tom Aikens to make it one of the most exciting restaurants in England.

In 2008, Elwyn became pastry chef at New York City’s Per Se (3 Michelin stars), followed by a promotion in 2012 to executive pastry chef for fine dining for the Thomas Keller Restaurant Group, where he helmed the pastry team at The French Laundry (3 Michelin stars) and led its highly-acclaimed collaboration with Per Se. He was also instrumental in launching the brand’s pastry program on the Seabourn cruise ship line as well as opening new restaurants and concepts in Miami and New York.

Now, at Four Seasons, Elwyn partners with Executive Chef Daniel Calvert to deliver a confectionary menu that ties in seamlessly with the broader culinary concept. When dreaming up desserts, he draws inspiration from two primary sources: shapes and flavour profiles. “It all begins with an idea, which could come from anywhere – nature, art, architecture or food,” he explains. “Then we build the dish by experimenting with tastes, textures, temperatures and acidities.” Teamwork is intrinsic to this creative process: “a shared idea has the potential to go a lot further, with different team members bringing different approaches to the table.”

His favourite part of the job? “I like it all! I still enjoy going into the kitchen and peeling a mountain of pears,” he says with a chuckle. “There’s nothing like being able to prepare pastry from scratch with my own hands.” Elwyn also loves teaching his team new skills and encouraging them to push boundaries, finding immense joy in the success of former protégés such as chocolatier Susanna Yoon who went on to launch Stick With Me Sweets – “the best chocolates in America,” according to Elwyn.

Growing up on a small farm in the Welsh countryside, young Elwyn was surrounded by nature’s bounty – flourishing vegetable gardens, apple and plum orchards, and a profusion of wild berries. “My parents were former hippies, with a passion for living off the land,” he explains. “Life in the countryside gave me a lifelong appreciation for fresh ingredients and pure flavours.”

After the family moved to Cambridge, Elwyn – who was in high school at the time – began working part time at a local restaurant: “I started out washing dishes, then developed an interest in cooking.” It was at this unassuming family-run restaurant that his early culinary education took place, learning to make good old-fashioned British classics like lasagne, stroganoff and pie. By the time he completed his A levels, he had graduated to the position of head chef. It wasn’t until he travelled around Australia during his gap year, however, that he decided to pursue cookery as a career.

Even when he’s not at work, there’s a good chance you’ll find Elwyn in the kitchen, whipping up paella, lasagne or fried rice with smoked mackerel – his favourite dishes to make for friends. “My hobby is cooking savoury food, something I don’t really get to do in my job,” he smiles. Living in Tokyo for the first time, he is excited to immerse in a completely different culture and lifestyle. The move to Japan was a considered one, motivated by his desire for growth: “I believe broadening your horizons helps you develop as a person, which then reflects in your cooking and the way you interact with other people.”