豊﨑 修二郎 | Shujiro Toyosaki

After graduating from culinary school, Chef Toyosaki began his career at the tempura counter of a longstanding hotel in Tokyo, where he not only honed his technical skills but also learned the importance of guest interaction, professional conduct, and the foundations of being a chef.

He went on to gain diverse experience at urban hotels, resort properties, and wedding venues, deepening his understanding of the wide range of roles that Japanese cuisine can play — from everyday meals to dishes that celebrate life's milestones.

Since 2015, he has worked in luxury hotel kitchens, developing his culinary expression based on traditional Japanese techniques while incorporating modern sensibilities and an international perspective.

In 2024, Chef Toyosaki was appointed Executive Chef of Japanese Restaurant "Kakō" at JW Marriott Hotel Tokyo. With over 20 years of experience, he continues to refine his approach, honoring the essence of washoku (Japanese cuisine) while creating memorable dining experiences for guests from Japan and around the world.