Executive Chef

Daisuke Mori

At his eponymous restaurant, Chef Daisuke Mori displays his passion for fusing ingredients and culinary traditions from around the globe. A graduate of Osaka’s famed Tsuji Culinary Institute, Chef Mori sharpened his skills in the three-Michelin-starred Chateau Restaurant Joël Robuchon in Tokyo; two-starred Restaurant Taillevent in Paris; and one-starred Restaurant Signature at the Mandarin Oriental Tokyo. From 2010 to 2014, Mori spent time in Poznan, Poland, where he led fine dining kitchens at Restaurant Jadalnia and five-star boutique hotel Blow Up Hall 50/50. In Hong Kong, Chef Mori draws from his extensive experience to marry the finest Japanese ingredients with timeless French technique.

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