Park Hyatt Tokyo has appointed Manabu Ichizuka as Chef de Cuisine of the hotel’s signature French brasserie, Girandole.
Born in 1965 in Ishikawa Prefecture, chef Ichizuka began his culinary career in Kanazawa at a hotel after graduating cooking school. He then trained at the legendary, Michelin-starred Le Grand Véfour in Paris, L’Auberge Bretonne in La Roche-Bernard, and La Pyramid in Lyon. In 2002, he was awarded with the prestigious title of Maîtres Cuisiniers de France “Jean Schillinger” at the French Food Culture Center (FFCC).
In 2007, chef Ichizuka was Chef de Cuisine of French Kitchen at Grand Hyatt Tokyo. He then left in 2011 to become Chef de Cuisine of Crown, the Michelin-starred restaurant at Palace Hotel. He was there for six years until his recent appointment at Park Hyatt Tokyo. During his time at Crown, he came in 2nd place for the 66th Prix Prosper Montagné World Cuisine Contest in France.
With his many years of mastering French culinary arts together with his passionate cooking technique of enhancing seasonal ingredients through the five senses, Park Hyatt Tokyo anticipates a special dining experience at Girandole under his leadership.
Chef Ichizuka says that, “My culinary background ranges from casual to fine dining and I have constantly strived to integrate my originality in my cooking. I look forward to combining that with the delicious selection of seasonal produce available at Girandole for our guests to enjoy.”
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