{"id":163313,"date":"2025-10-21T05:19:41","date_gmt":"2025-10-21T09:19:41","guid":{"rendered":"https:\/\/fsmadmin.vsitesting3.com\/magazine\/?p=163313"},"modified":"2025-11-03T18:55:35","modified_gmt":"2025-11-03T23:55:35","slug":"interview-chef-daniel-calvert-sezanne-tokyo","status":"publish","type":"post","link":"https:\/\/www.fourseasons.com\/magazine\/food-drink\/interview-chef-daniel-calvert-sezanne-tokyo\/","title":{"rendered":"The Talk of Tokyo: An Interview with Chef Daniel Calvert"},"content":{"rendered":"\n
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At just 37 years young, Daniel Calvert has amassed more accolades than most chefs would accrue in several lifetimes. After spending his formative years sharpening his talent under the tutelage of legends like Thomas Keller and \u00c9ric Fr\u00e9chon, Calvert opened S\u00e9zanne<\/a> within Four Seasons Hotel Tokyo at Marunouchi<\/a> in 2021, cooking French cuisine with a spotlight on seasonal Japanese ingredients. S\u00e9zanne now holds three Michelin stars and recently clinched the seventh spot on the World\u2019s 50 Best Restaurants 2025 list. We caught up with the celebrated chef for a taste of his approach to the culinary arts. <\/p>\n\n\n\n

\"Sezanne\"
S\u00e9zanne’s light and airy dining room.<\/figcaption><\/figure>\n\n\n\n

Q: Congrats on S\u00e9zanne being named the seventh-best restaurant in the world. What does that mean to you personally? <\/strong> <\/p>\n\n\n\n

\u201cYou know, we don’t do a whole lot of marketing or media at S\u00e9zanne, so to be organically nominated at this level really means a lot to me. [The voters were] industry people, chefs, writers, journalists, foodies, all these kind of people who are well-dined. And to be honest, just to be in the top 50 is enough for me. <\/p>\n\n\n\n

“I didn\u2019t expect ever to get to the top 10. [But] I don\u2019t really think about it, nor does it go [to] our heads. We come in the next day, we do our job, and we try to keep standards high, and that\u2019s it.\u201d <\/p>\n\n\n\n

Q: Is there a recent dish that diners particularly loved? <\/strong> <\/p>\n\n\n\n

\u201cI mean, we do a lot of crazy stuff [with] beautiful, expensive ingredients, but when people say to me, \u2018Wow, that corn soup that you served was amazing,\u2019 that makes me feel like I\u2019ve done my job. Anyone can put some caviar on top of something or serve a bunch of truffles, and it’d be impactful. But if I can impress someone with a bit of sweet corn…\u201d<\/p>\n\n\n\n

\"White
White asparagus soup with shiro ebi<\/em> (white shrimp) and Piedmont hazelnut.<\/figcaption><\/figure>\n\n\n\n

Q: How often do your menus change?<\/strong>  <\/p>\n\n\n\n

\u201cVery often, because we go to the markets very often in Tokyo. The seasons move very quickly in Japan. It\u2019s a very long country, just like Italy. So you kind of start the season down in the south, and you\u2019re chasing the season all the way up to the north.<\/p>\n\n\n\n

“We are always looking for the next great product. And it’s a full-on process. It’s not just write a menu and I sit in my office all day like a lot of executive chefs, I’m sure. I actually don’t even know what my office is anymore. I think someone else has that office. Actually, last night someone referred to it as Ashley’s office, who is my sous-chef. I take that as a compliment.”<\/p>\n\n\n\n

Q: What\u2019s an exciting ingredient right now for you?<\/strong>  <\/p>\n\n\n\n

\u201cWe\u2019re just moving into matsutake mushroom season. Japanese people actually prize it more than a truffle.\u201d <\/p>\n\n\n\n

\"Miyazaki
Miyazaki mango with shortbread “cr\u00e8me Chantilly.”<\/figcaption><\/figure>\n\n\n\n

Q: How does luxury work its way into the equation at S\u00e9zanne? <\/strong> <\/p>\n\n\n\n

\u201cTo me, luxury is coming into the restaurant and having a team of people who are here cooking for you, to order, when you arrive. That\u2019s why you go out for dinner, right? You don’t go out to dinner because everything’s pre-prepared and just reheated.\u201d <\/p>\n\n\n\n

Q: What do you like to cook at home for yourself? <\/strong> <\/p>\n\n\n\n

\u201cWell, my wife cooks at home. She\u2019s a one-pot wonder. I\u2019m not allowed to cook\u2014I make too much mess.\u201d <\/p>\n\n\n\n

Q: What’s a memorable dish that you’ve had?<\/strong><\/p>\n\n\n\n

“Not really a dish, but when I moved to Hong Kong from Europe, I’d been working in fancy restaurants for my whole career. And I thought this was the way things have to be done. It has to be French; it has to be three Michelin stars; it has to be this. Japanese food and French food are always put on a pedestal, but at that point, Chinese food was not celebrated as it should have been. There’s just a whole world of techniques and ingredients and processes that are worthy of attention.”<\/p>\n\n\n\n

\"Sezanne's
Chef Daniel<\/figcaption><\/figure>\n\n\n\n

Q: I read your first job was at 16 and you offered to cook for free. Is that true? <\/strong><\/p>\n\n\n\n

“Yeah, actually, [I was] 15. I gave up my six-week school holiday to work for free because I wanted to get experience. I left school the following year. It really gave me a foot in the door. Looking back now I can’t believe I gave up so much of my holidays to work for free, but I guess that’s what successful people do.”<\/p>\n\n\n\n

For more on award-winning restaurants at Four Seasons, head here<\/a>.<\/em><\/p>\n\n\n\n

<\/p>\n\n\n\n

<\/p>\n\n\n\n

<\/p>\n<\/div>\n\n\n\n

<\/div>\n<\/div>\n<\/div><\/div>\n","protected":false},"excerpt":{"rendered":"

S\u00e9zanne was ranked the No. 7 best restaurant in the world this year. We caught up with its celebrated chef.<\/p>\n","protected":false},"author":237,"featured_media":163315,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_relevanssi_hide_post":"","_relevanssi_hide_content":"","_relevanssi_pin_for_all":"","_relevanssi_pin_keywords":"","_relevanssi_unpin_keywords":"","_relevanssi_related_keywords":"","_relevanssi_related_include_ids":"","_relevanssi_related_exclude_ids":"","_relevanssi_related_no_append":"","_relevanssi_related_not_related":"","_relevanssi_related_posts":"126719,137835,123493,153151,133244,131158","_relevanssi_noindex_reason":"","inline_featured_image":false,"footnotes":""},"categories":[1466,1471],"tags":[393,825],"class_list":["post-163313","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food-drink","category-from-the-magazine","tag-chefs","tag-restaurants","destination-four-seasons-hotel-tokyo"],"acf":[],"yoast_head":"\nAn Interview with Daniel 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