Appointed Executive Chef
At Park Hyatt Tokyo in Tokyo , Japan
French native, Chef Ronan Cadorel studied at the cooking school Louis Antoine De Bougainville in Nantes, France and began his culinary career learning under Chef Jacques Maximin in Vence. He honed his skills at Michelin-starred restaurants in various countries, including Chef Jean Louis Nomicos' Lasserre Restaurant and Chef Alain Dutournier's Au Trou Gascon in Paris, Chef Annie Feolde's Enoteca Pinchiorri in Florence, under world-famous chef, Daniel Boulud in New York, and at Restaurant Gordon Ramsay in London. He was also part of the opening team for Gordon Ramsay at Trianon Palace in Versailles.
Chef Cadorel joined the Hyatt group in January 2015 as Executive Chef at Hyatt Regency Casablanca in Morocco until his recent appointment as Executive Chef at Park Hyatt Tokyo.
His culinary philosophy revolves around simplicity and taste, finding harmony in ingredients and creating stories with his dishes. He explains, "I focus on creating dishes that tell a story with the products I use. I cannot wait to be inspired by the ingredients here in Japan and create new recipes with the team.