Growing up in Yokohama, Saturo Hirano developed a love of gastronomy from both his parents. His mother owned a coffee shop where he would help out as a child, while his father loved to dine at renowned restaurants, giving young Hirano the chance to sample a range of fine foods very early in life. In 2020, Hirano’s growing reputation caught the eye of the pre-opening team of Four Seasons Hotel Tokyo at Otemachi. Originally joining as Banquet Chef, he was soon promoted to Executive Sous-Chef and then Executive Chef, a role in which he oversees the entire culinary operations at our Hotel.

Hailing from the Italian city of Naples, Specialty Pizza Chef Alessandro Luca de Leo draws on his legacy to bring the finest traditions of pizza-making to PIGNETO. Building on authentic Italian techniques, de Leo crafts pizzas best described as Neapolitan 2.0. In place of the standard 00 flour, he uses an innovative 0-type flour that is extremely pure and made with 100 percent Italian grains, unlike most brands in Asia which include a mix of foreign grains. This flour became available in Japan only last year, with de Leo playing an instrumental role in bringing it to the country.

From the vibrant markets of Monferrato in Italy to the elite Michelin-starred kitchens of Europe and Japan, Pastry Chef Michele Abbatemarco has been on a fascinating culinary journey ever since he was a child. While Michele’s foundation in pastry-making is decidedly European, the move to Japan changed his perspective, leading to a years-long process of studying local ingredients, understanding Japanese culture and reviewing his personal recipes.