From a low-key commuter town in southeast England to star-studded kitchens in London, Paris, New York and Hong Kong, Daniel Calvert’s self-propelled rise to stardom is the stuff of dreams. He crossed the Atlantic to hone his skills as sous chef at Per Se in New York City, followed by a placement at Epicure at Le Bristol in Paris – both reputed establishments with three Michelin stars. Living and working across several of the world’s culinary capitals has made Daniel an open-minded chef, with a willingness to embrace versatile cultural influences and ingredients.

With a passion for making the most of every ingredient, Chef Raul Savi brings a “nose-to-tail” and “root-to-shoot” approach to MAISON MARUNOUCHI. Blending a classical culinary background with fresh enthusiasm, Chef Savi is elevating the offerings at our dynamic French bistro, with a focus on high-quality meats and preserved foods. Prior to joining the Four Seasons team, Savi made his mark at a two-Michelin-starred restaurant in Whatley Manor, England, along with playing an instrumental role in the launch of an innovative food truck by the Chef Niall Keating. Chef Savi’s philosophy continues to be centred around a deep respect for ingredients.