Stephen Lancaster’s path through the world’s leading kitchens has been defined by a disciplined approach to craft and an unwavering respect for ingredients. With the Michelin Guide as a road map, he’s sought out restaurants where technical rigour and creativity are held to the highest standard, including Midsummer House in Cambridge and Oaxen Krog in Stockholm. Following the lauded opening of Poise in Singapore, Chef Lancaster brings his distinctive global perspective to our Hotel, with cuisine reflecting Japanese seasonality through refined French techniques balanced with a skilful measure of fermentation to create depth, harmony and clarity of flavour.

With a passion for making the most of every ingredient, Executive Sous-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 elevates the offerings at our dynamic French bistro, with a focus on high-quality meats and preserved foods. Prior to joining Four Seasons, Chef Savi made his mark at a two-Michelin-starred restaurant in Whatley Manor, England, and played an instrumental role in the launch of an innovative food truck by Chef Niall Keating. Chef Savi’s philosophy continues to be centred on a deep respect for ingredients.