Toshikazu Kato

Four Seasons Hotel des Bergues Geneva announces the appointment of Toshikazu Kato as Executive Chef of rooftop restaurant Izumi. Chef Kato brings a wealth of culinary experience to Izumi, today a well-established restaurant on the Geneva dining scene. Constantly striving to exceed guests' expectations, the chef is always at the forefront of the latest gastronomic trends.

Chef Kato's cuisine combines Japanese and Peruvian culinary traditions, with exquisite Nikkei dishes prepared using seasonal produce. The elegant, delicate flavours of Japanese cuisine combine with punchy Peruvian flavours, resulting in mouth watering gastronomic creations. Chef Kato takes a farm-to-table approach, sourcing as many ingredients as possible from the local area, including freshwater perch from Switzerland's many mountain streams and lakes. Meat is from local farms, with premium lamb and beef from cows that graze on alpine pastures, complementing the wagyu meat that he imports from his native Japan. When it comes to saltwater fish, Chef Kato works closely with trusted suppliers to source top-quality fish and seafood that is ethically and sustainably sourced or responsibly farmed.

Brought up in the Kantō region of Honshu, Kato began cooking at a young age, inspired by his uncle who ran an izakaya, a traditional Japanese bar. As a young teenager, he worked part-time alongside his uncle, much enjoying the intense, fast-paced environment of the kitchen. He first began working for Four Seasons in Tokyo, where he learned the art of sushi making, and later spent time at several Four Seasons properties around the world, including Four Seasons Hotel Mumbai and Four Seasons Resort Dubai at Jumeirah Beach. While in Doha, Kato worked as sous chef for two years at the world's largest Nobu. He first attained the title of Executive Chef at the former Four Seasons St. Petersburg, continuing his journey as Executive Chef at Four Seasons Hotel des Bergues in autumn 2022.