Going To The Source

At Shangri-La Hotel, Tokyo we believe that our responsibility for the food we serve
does not just begin when it arrives at our doorstep.

We go to the source and work closely with our partners
to ensure that our guests only receive the best products from their origin to the table.
Executive Chef Andrea Ferrero
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
.

Aomori
November 2016 Visit
Chef Andrea travelled to Aomori in November 2016 and found himself experiencing very different weather conditions in just a few days. Sunshine in the east and heavy snow and strong winds in the west made this trip challenging, but very rewarding. The unique climatic conditions are just one reason why Aomori supplies amazing food products to the rest of Japan and the world.
Hokkaido
June 2016 Visit
His first trip took Chef Andrea to Hokkaido. Away from the typical tourist spots in the west part, he visited famous farms in Hokkaido's east and found it eye-opening to meet people who dedicate their lives to creating only the best natural food.
Gallery
  1. Managing Director
  2. Managing Director
  3. Managing Director
  4. Managing Director
  5. Managing Director
  6. Managing Director
  7. Managing Director
  8. Managing Director
  9. Managing Director
  10. Managing Director
  11. Managing Director
  12. Managing Director
  13. Managing Director
  14. Managing Director
  15. Managing Director
  16. Managing Director
  17. Managing Director
  18. Managing Director
  19. Managing Director
  20. Managing Director
  21. Managing Director
  22. Managing Director
  23. Managing Director
  24. Managing Director
  25. Managing Director
  26. Managing Director
  27. Managing Director
  28. Managing Director
  29. Managing Director
  30. Managing Director
  31. Managing Director
  32. Managing Director
  33. Managing Director
  34. Managing Director
  35. Managing Director
  36. Managing Director
  37. Managing Director
  38. Managing Director
  39. Managing Director
  40. Managing Director