Four Seasons Hotel Tokyo at Marunouchi has announced the appointment of British chef Daniel Calvert as Executive Chef.

Born in southeast England, Calvert has worked his way up through the ranks of some of the world’s most illustrious kitchens.

He takes the role following a stint as Head Chef of Belon in Hong Kong, where he led the neo-Parisian bistro into the coveted ranks of Asia’s 50 Best Restaurants, winning the #4 spot as well as the Highest Climber Award. The restaurant also earned a Michelin star under his leadership.

Overseeing all things food and beverage across the hotel, Calvert will lead the tenured team through an ambitious culinary renovation, from conceptualisation to reopening in summer 2021. The refreshed dining-and-drinking destination will feature a signature French restaurant as well as a bistro-bar.

Poised to become a go-to for epicures in Tokyo, the restaurant will offer dynamic, technique-driven French cuisine in a refined yet approachable ambience. Calvert will focus on updated interpretations of classic recipes, crafted with a light touch and presented with precision.

At the bistro-bar, meanwhile, the chef and his team plan to serve fresh interpretations of bistro fare. Here, guests can enjoy high-concept dining through the day, from breakfast meetings and afternoon tea, to post-work drinks and nightcaps. With its warm and welcoming atmosphere, this sociable spot will cater not just to in-house guests but also to the local Marunouchi community.

From a small commuter town in southeast England to star-studded restaurants in London, Paris, New York and Hong Kong, Calvert’s first kitchen experience was as a line chef at The Ivy in London, followed by a stint at the two-Michelin-starred Pied à Terre. In 2009, he crossed the Atlantic to hone his skills as sous chef at Per Se in New York City, before returning to Europe as part of a placement at Epicure at Le Bristol in Paris – both renowned establishments with three Michelin stars.

“Where I’m from, we’re very straightforward and direct – and that shows in my cooking. Everything on the plate is there for a reason. It’s finessed without being fussy or superfluous,” says the chef. “Consistency is the key. Anyone can do something great once. Success lies in doing the same things over and over again, striving for excellence in every plate.”