Born in Prato, a small town near Florence, Executive Chef Paolo Pelosi grew up immersed in the rich culinary traditions of Tuscany. Cooking at home was a way of life, from baking cakes with Papà Pelosi on weekends to making margaritas from scratch in his family’s own pizza oven. In these small, cherished moments, his dream of becoming a chef was born. Pelosi began with pastries before learning savoury cuisine in Italy and Tokyo. With a background in Michelin-starred restaurants, he has led culinary teams across the globe, showcasing creativity and expertise. Now, overseeing the culinary operations at Four Seasons Hotel Osaka, Chef Pelosi leads his team in blending passion with precision to deliver exemplary dining experiences.

Hafiz Razali has over 22 years of experience in luxury hotel pastry kitchens. Originally from Malaysia, Chef Razali discovered his passion for pastry while working at a local bakery and later honed his craft at various hotels worldwide. In 2013, he joined Four Seasons Resort Koh Samui as Head Pastry Chef, leading to roles at other Four Seasons properties in Abu Dhabi, Hawaii and Mauritius. Since 2023, he has overseen the dessert and bakery program at our Hotel, crafting signature pastries and seasonal afternoon tea. Blending global influences with premium Japanese ingredients, Chef Razali creates desserts that are both refined and innovative, including health-conscious options.