Andrea Ferrero, Executive Chef
Andrea Ferrero was born in Mondovi in the northwest Italian region of Piedmont. After obtaining a diploma in hotel management and catering at age 19, he began a journey that has taken him to some of the world’s most renowned locations for creative cooking. His growing expertise led him from Spain’s Quique Dacosta in Denia to the Vivaldi Restaurant in Dubai followed by The Bulgari Resort in Bali. He was the executive chef at The Bulgari Hotel Milan from 2011 until 2014, before being appointed Executive Chef of Shangri-La Hotel, Tokyo on 1 September 2014.
Chef Ferrero’s cuisine reflects his desire to serve contemporary Italian cuisine focusing on the natural simplicity of his chosen ingredients offered by the season. The result is an elegant combination of flavours and textures delivered by the use of the highest quality of Japanese and Italian produces. Having tailored his technique under the tutelage of award-winning Michelin two-starred Chef Quique Dacosta, Chef Ferrero specializes in Mediterranean dishes, basing his creations on traditional recipes before adding his own creative twist.
With a focus on the highest quality raw ingredients transformed through his finely-honed cooking technique, Chef Ferrero preserves the sensual elements and texture of his dishes by avoiding over-cooking. His creations, infused with tastes rich in herbs, overflow with flavour, preserved through his approach to food preparation.
At Shangri-La Hotel, Tokyo, Chef Ferrero says he aims to truly mark a new beginning in a country – his beloved Japan – that has always deeply inspired him.
Naoya Okamura, Executive Pastry Chef
Executive Pastry Chef Naoya Okamura graduated from the Japan Cake and Confectionary College in 1992. After graduation, he joined the New Otani Hotel, Tokyo, where he worked for nine years. During these years, Executive Pastry Chef Okamura honed his meticulous skills in various restaurants at the hotel, including Pierre Hermes and La Tour D’Argent, where he was pastry sous chef.