Four Seasons Hotel Tokyo at Marunouchi

Four Seasons Tenure

• Since 2022
• First Four Seasons Assignment: Current

Employment History

• Whatley Manor Hotel & Spa, England, UK; The Warren, England, UK; Rudloe Arms by Marco Pierre White, England, UK; The Horse & Groom by Marco Pierre White, England, UK; The Chequers Inn by Marco Pierre white, England, UK; Pubi Kolm Ahvi, Tartu, Estonia

Education

• Cooking College, Tartu Education Centre, Estonia

Birthplace

• Tartu, Estonia

Languages Spoken

• Estonian, English

With a passion for making the most of every ingredient, Chef Raul Savi brings a “nose to tail” and “root to shoot” approach to MAISON MARUNOUCHI. Blending a classical culinary background with fresh enthusiasm, the young chef is elevating the offerings at this dynamic French bistro, with a focus on high-quality meats and preserved foods.

Prior to joining the Four Seasons team, Raul made his mark at a 2 Michelin star restaurant in Whatley Manor, England, along with playing an instrumental role in the launch of an innovative food truck by the much-lauded Chef Niall Keating.

It was while travelling through Europe after high school that Raul picked up his first restaurant gig, instantly falling in love with the fluent rhythms of a professional kitchen: “Things were constantly moving and changing every second. Yet, somehow, it all just worked.” The rest, as they say, is history. Upon his return to Estonia, Raul joined a cooking college in Tartu, while simultaneously cutting his teeth at a local gastro-pub.

In 2012, armed with his newly acquired culinary credentials, Raul made the move to England, where he spent the next few years honing his craft at restaurants by Marco Pierre White, the celebrated British chef. His impressive showing in the kitchen rapidly propelled him up the ladder, soon landing him the role of sous chef at Rudloe Arms, Chef Marco’s flagship restaurant.

Next came a rewarding stint at The Warren, where he oversaw the in-house butchery, designed “nose to tail” menus, and spotlighted techniques such as ageing, fermenting and curing – a wonderful return to the cooking traditions of his childhood. Growing up in Estonia, young Raul would spend summers at his grandparents’ farm in the countryside, where weeks often went by without a single grocery run. From meat, milk and cheese to vegetables and herbs, the farm supplied nearly everything they needed.

“Even in the city, self-sufficiency was very much a part of our daily life,” he says, recalling how methods like salting, pickling and smoking helped the local community preserve foods for winter while also minimizing food waste.

Even today, Raul’s philosophy continues to be centred around a deep respect for ingredients. “Whether it is meat, seafood or fresh produce, we honour each item by utilizing it to the fullest. This approach also motivates us to push our creative boundaries.”

Ten years in the kitchen haven’t dulled the sparkle of culinary life for Raul; if anything, he loves it more than ever. “Life as a chef is filled with never-ending learning and discovery,” he notes with a smile. “Food has a way of surprising you. And I like surprises!”

On his days off, you are likely to find this chef on long, leisurely walks in far-flung Tokyo neighbourhoods: “I love to get out there and just wander around. It’s the best way to experience a city.” Music is another passion for Raul, whose eclectic tastes run the gamut from heavy metal and classic rock to sultry blues. He also enjoys reading, with a keen interest in autobiographies of iconic musicians and histories of landmark periods in music.