Toshikazu Kato has been appointed Govt Chef at Izumi at 4 Seasons Lodge des Bergues Geneva

4 Seasons Lodge des Bergues Geneva broadcasts the appointment of Toshikazu Kato as Govt Chef…

Toshikazu Kato has been appointed Govt Chef at Izumi at 4 Seasons Lodge des Bergues Geneva
Toshikazu Kato has been appointed Govt Chef at Izumi at 4 Seasons Lodge des Bergues Geneva

4 Seasons Lodge des Bergues Geneva broadcasts the appointment of Toshikazu Kato as Govt Chef of rooftop restaurant Izumi. Chef Kato brings a wealth of culinary expertise to Izumi, as we speak a well-established restaurant on the Geneva eating scene. Always striving to exceed company’ expectations, the chef is all the time on the forefront of the newest gastronomic traits.

Chef Kato’s delicacies combines Japanese and Peruvian culinary traditions, with beautiful Nikkei dishes ready utilizing seasonal produce. The elegant, delicate flavours of Japanese delicacies mix with punchy Peruvian flavours, leading to mouth watering gastronomic creations. Chef Kato takes a farm-to-table method, sourcing as many substances as potential from the native space, together with freshwater perch from Switzerland’s many mountain streams and lakes. Meat is from native farms, with premium lamb and beef from cows that graze on alpine pastures, complementing the wagyu meat that he imports from his native Japan. In terms of saltwater fish, Chef Kato works intently with trusted suppliers to supply top-quality fish and seafood that’s ethically and sustainably sourced or responsibly farmed.

Introduced up within the Kantō area of Honshu, Kato started cooking at a younger age, impressed by his uncle who ran an izakaya, a conventional Japanese bar. As a younger teenager, he labored part-time alongside his uncle, a lot having fun with the extreme, fast-paced setting of the kitchen. He first started working for 4 Seasons in Tokyo, the place he discovered the artwork of sushi making, and later frolicked at a number of 4 Seasons properties around the globe, together with 4 Seasons Lodge Mumbai and 4 Seasons Resort Dubai at Jumeirah Seaside. Whereas in Doha, Kato labored as sous chef for 2 years on the world’s largest Nobu. He first attained the title of Govt Chef on the former 4 Seasons St. Petersburg, persevering with his journey as Govt Chef at 4 Seasons Lodge des Bergues in autumn 2022.

Meals & BeverageGenevaSwitzerland