Chef Daniel Calvert's Experiences and His Present in Japan | SÉZANNE | SAVOR JAPAN | Savor Japan

Let’s explore through the experiences and wisdom of the renowned chef.

We interviewed Daniel Calvert from SÉZANNE at Four Seasons Hotel Tokyo at Marunouchi, and asked about his experiences and cooking philosophy.

“Chef Daniel of BELON in Hong Kong will move to Tokyo, Japan.”
This news spread quickly across foodies across the world. After earning 4th place in Asia’s 50 Best Restaurants as a chef of BELON, he decided to seek new challenges in Tokyo. Beneath his spectacular career lies his consistent efforts as an artisan. The handcrafted beauty, sophisticated preparation, and freshly made dishes that capture the taste and scent of the moment―these are the elements that attract the gourmets.

Learn more about Japanese chefs:
https://savorjapan.com/special/life-in-the-kitchen/index.html
Learn about Japanese food:
https://savorjapan.com/contents/discover-oishii-japan/

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00:00 About SÉZANNE
01:33 Learning French Cuisine Around the World
05:39 Expressing French Cuisine Through Experiences in BELON
07:20 Continuing the Journey to Tokyo
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*The video was filmed quickly under social distancing at a ventilated location.

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