Hyatt Regency Tokyo Welcomes Two Chefs to Elevate Dining Experience with Global Sensibilities and Techniques
Key facts
- Hyatt Regency Tokyo Welcomes Two Chefs to Elevate Dining Experience with Global Sensibilities and Techniques
- Hyatt Regency Tokyo is enhancing its food and beverage operations to offer more refined dining experiences. The hotel has welcomed Executive Pastry Chef Kiyoshi Utsumi and Director of Culinary Fernando Gojan to further evolve the overall dining experience. Additionally, the hotel has continued to renew its certification for the international food safety management system standard 'FSSC22000/ISO22000'. The hotel is pursuing global standards not only in the creativity and quality of its cuisine but also in its operational systems that support daily hygiene and safety.
- Source: PR Times
- Date: June 19, 2026
Direct answer
Hyatt Regency Tokyo is enhancing its food and beverage operations to offer more refined dining experiences. The hotel has welcomed Executive Pastry Chef Kiyoshi Utsumi and Director of Culinary Fernando Gojan to further evolve the overall dining experience. Additionally, the hotel has continued to renew its certification for the international food safety management system standard 'FSSC22000/ISO22000'. The hotel is pursuing global standards not only in the creativity and quality of its cuisine but also in its operational systems that support daily hygiene and safety.
- Citation
- Hyatt Regency Tokyo Welcomes Two Chefs to Elevate Dining Experience with Global Sensibilities and Techniques (June 19, 2026), PR Times
- Source
- PR Times
- Date
- June 19, 2026
Hyatt Regency Tokyo is enhancing its food and beverage operations to offer more refined dining experiences. The hotel has welcomed Executive Pastry Chef Kiyoshi Utsumi and Director of Culinary Fernando Gojan to further evolve the overall dining experience. Additionally, the hotel has continued to renew its certification for the international food safety management system standard 'FSSC22000/ISO22000'. The hotel is pursuing global standards not only in the creativity and quality of its cuisine but also in its operational systems that support daily hygiene and safety.
📋 Article Processing Timeline
- 📰 Published: June 19, 2026 at 21:54
- 🔍 Collected: June 19, 2026 at 13:03
- 🤖 AI Analyzed: June 19, 2026 at 15:34 (2h 31m after Collected)
Kiyoshi Utsumi and Fernando Gojan
Hyatt Regency Tokyo is enhancing its food and beverage operations to offer more refined dining experiences. The hotel has welcomed Executive Pastry Chef Kiyoshi Utsumi and Director of Culinary Fernando Gojan to further evolve the overall dining experience.
Additionally, the hotel has continued to renew its certification for the international food safety management system standard 'FSSC22000/ISO22000'. The hotel is pursuing global standards not only in the creativity and quality of its cuisine but also in its operational systems that support daily hygiene and safety.
A New Culinary Team with Global Experiences and Sensibilities
The two chefs, each with different backgrounds and specialties, share a respect for ingredients, craftsmanship, and a commitment to providing high-quality dining experiences unique to Hyatt Regency Tokyo.
Chef Utsumi, who has honed his skills in Europe and Asia, pursues delicate and refined pastries. Chef Fernando Gojan, with roots in Argentina, has built an international culinary career by blending South American and Asian food cultures. The fusion of the two chefs' sensibilities and experiences will create a new world of gourmet cuisine unique to Hyatt Regency Tokyo.
Executive Pastry Chef - Kiyoshi Utsumi (Kiyoshi Utsumi)
Kiyoshi Utsumi is a pastry chef with extensive experience in Europe and Asia. After graduating from Machida Culinary School, he gained experience in pastry shops and hotels in Japan before moving to Europe in his 20s, where he trained in France, Belgium, and Luxembourg for approximately four years. During this time, he won an award in the sugar craft category at the prestigious 'Gastronomic Alphajon' competition. After returning to Japan, he worked as an instructor at Le Cordon Bleu Tokyo before becoming the Executive Pastry Chef at Grand Hyatt Fukuoka, Grand Hyatt Shanghai, Park Hyatt Beijing, and Grand Hyatt Shenzhen, among other luxury hotels in Asia. He has also served as the Executive Pastry Chef at Park Hyatt Tokyo and Hyatt Regency Kyoto, overseeing the hotel's pastry concepts and product development.
He excels in a style that cherishes classic techniques while delicately expressing the seasonal appeal and charm of ingredients, receiving high praise in a wide range of fields from retail sweets to afternoon tea, weddings, and assorted desserts.
Director of Culinary - Fernando Gojan (Fernando Gojan)
Fernando Gojan, originally from Argentina, is a chef with approximately 20 years of experience in luxury hotels and high-end restaurants. After spending his early career in Argentina, he laid the foundation for luxury hospitality at Palacio Duhau – Park Hyatt Buenos Aires before moving his base to Hong Kong, where he worked at renowned restaurant groups such as GAUCHO, Tango Argentinean Steakhouse, and Maximal Concepts. After serving as the Group Head Chef overseeing multiple brands, he held positions as the Chef de Cuisine (Executive Chef) at Grand Hyatt Hong Kong, Executive Sous Chef at The Ritz-Carlton Hong Kong, and Executive Sous Chef at Hyatt Centric Victoria Harbour Hong Kong.
In 2026, he will assume the position of Executive Chef at Hyatt Regency Tokyo. Currently, he oversees the development of the hotel's overall culinary concepts, the operation of multiple restaurants, menu development, talent cultivation, and the management of food safety standards.
With a focus on respect for ingredients and simple beauty rooted in Argentine food culture, he pursues refined yet sincere dining experiences by blending sensibilities cultivated in Asia. He also places importance on sustainability and food traceability.
Ensuring Safe and Secure Dining Experiences with International Standards
The food and beverage department of Hyatt Regency Tokyo has continued to renew its certification for the international food safety management system standard 'FSSC22000/ISO22000'. FSSC22000 is one of the international certification standards for food safety management, requiring continuous efforts in various aspects such as daily hygiene management, operational systems, employee education, and record management.
This certification renewal is the result of continuous efforts by not only some responsible parties but also each staff member working on the front lines, who are always conscious of providing safe and secure meals. Hyatt Regency Tokyo pursues more reliable dining experiences, not only in the creativity and deliciousness of the cuisine but also in the safety and quality management behind it.
New Sensibilities and Unchanging Trust
With the arrival of two chefs with global experiences and sensibilities, Hyatt Regency Tokyo's food and beverage operations are evolving to a new stage. Through creativity, craftsmanship, and a sincere commitment to safety and security, the hotel will continue to provide memorable gourmet experiences.
About Hyatt Regency Tokyo
Hyatt Regency Tokyo opened as Japan's first Hyatt Hotel on September 15, 1980. Located a 9-minute walk from Shinjuku Station's west exit, adjacent to the Tokyo Metropolitan Government Building, and facing Shinjuku Central Park, it is at the heart of bustling Shinjuku, known for business, shopping, and entertainment. The atrium, spanning from the lobby to the 8th floor, features three chandeliers adorned with 115,000 Swarovski® crystals, creating a glamorous and elegant space. The 712 guest rooms, renovated with a modern Japanese concept, emphasize warmth, quality, and functionality. The hotel offers the Regency Club Lounge, a fitness center, five restaurants and bars, and 18 banquet halls of various sizes, ensuring a comfortable and satisfying stay.
Instagram: https://www.instagram.com/hyattregencytokyo/
X: https://x.com/HyattRegencyTyo
About Hyatt Regency
Hyatt Regency is a global collection with more than 235 hotels and resorts in over 50 countries. The depth and breadth of its diverse portfolio are a testament to the brand's commitment to evolution. For over 50 years, Hyatt Regency has promoted innovative perspectives and rich experiences. Its advanced philosophy connects people and nurtures the spirit of community, providing attractive spaces for guests. As the origin of hospitality, Hyatt Regency's hotels and resorts always welcome guests with open minds and open hearts, offering unforgettable celebrations, moments of relaxation, outstanding dining experiences, and specialized staff
Keywords:
Hyatt Regency Tokyo is enhancing its food and beverage operations to offer more refined dining experiences. The hotel has welcomed Executive Pastry Chef Kiyoshi Utsumi and Director of Culinary Fernando Gojan to further evolve the overall dining experience.
Additionally, the hotel has continued to renew its certification for the international food safety management system standard 'FSSC22000/ISO22000'. The hotel is pursuing global standards not only in the creativity and quality of its cuisine but also in its operational systems that support daily hygiene and safety.
A New Culinary Team with Global Experiences and Sensibilities
The two chefs, each with different backgrounds and specialties, share a respect for ingredients, craftsmanship, and a commitment to providing high-quality dining experiences unique to Hyatt Regency Tokyo.
Chef Utsumi, who has honed his skills in Europe and Asia, pursues delicate and refined pastries. Chef Fernando Gojan, with roots in Argentina, has built an international culinary career by blending South American and Asian food cultures. The fusion of the two chefs' sensibilities and experiences will create a new world of gourmet cuisine unique to Hyatt Regency Tokyo.
Executive Pastry Chef - Kiyoshi Utsumi (Kiyoshi Utsumi)
Kiyoshi Utsumi is a pastry chef with extensive experience in Europe and Asia. After graduating from Machida Culinary School, he gained experience in pastry shops and hotels in Japan before moving to Europe in his 20s, where he trained in France, Belgium, and Luxembourg for approximately four years. During this time, he won an award in the sugar craft category at the prestigious 'Gastronomic Alphajon' competition. After returning to Japan, he worked as an instructor at Le Cordon Bleu Tokyo before becoming the Executive Pastry Chef at Grand Hyatt Fukuoka, Grand Hyatt Shanghai, Park Hyatt Beijing, and Grand Hyatt Shenzhen, among other luxury hotels in Asia. He has also served as the Executive Pastry Chef at Park Hyatt Tokyo and Hyatt Regency Kyoto, overseeing the hotel's pastry concepts and product development.
He excels in a style that cherishes classic techniques while delicately expressing the seasonal appeal and charm of ingredients, receiving high praise in a wide range of fields from retail sweets to afternoon tea, weddings, and assorted desserts.
Director of Culinary - Fernando Gojan (Fernando Gojan)
Fernando Gojan, originally from Argentina, is a chef with approximately 20 years of experience in luxury hotels and high-end restaurants. After spending his early career in Argentina, he laid the foundation for luxury hospitality at Palacio Duhau – Park Hyatt Buenos Aires before moving his base to Hong Kong, where he worked at renowned restaurant groups such as GAUCHO, Tango Argentinean Steakhouse, and Maximal Concepts. After serving as the Group Head Chef overseeing multiple brands, he held positions as the Chef de Cuisine (Executive Chef) at Grand Hyatt Hong Kong, Executive Sous Chef at The Ritz-Carlton Hong Kong, and Executive Sous Chef at Hyatt Centric Victoria Harbour Hong Kong.
In 2026, he will assume the position of Executive Chef at Hyatt Regency Tokyo. Currently, he oversees the development of the hotel's overall culinary concepts, the operation of multiple restaurants, menu development, talent cultivation, and the management of food safety standards.
With a focus on respect for ingredients and simple beauty rooted in Argentine food culture, he pursues refined yet sincere dining experiences by blending sensibilities cultivated in Asia. He also places importance on sustainability and food traceability.
Ensuring Safe and Secure Dining Experiences with International Standards
The food and beverage department of Hyatt Regency Tokyo has continued to renew its certification for the international food safety management system standard 'FSSC22000/ISO22000'. FSSC22000 is one of the international certification standards for food safety management, requiring continuous efforts in various aspects such as daily hygiene management, operational systems, employee education, and record management.
This certification renewal is the result of continuous efforts by not only some responsible parties but also each staff member working on the front lines, who are always conscious of providing safe and secure meals. Hyatt Regency Tokyo pursues more reliable dining experiences, not only in the creativity and deliciousness of the cuisine but also in the safety and quality management behind it.
New Sensibilities and Unchanging Trust
With the arrival of two chefs with global experiences and sensibilities, Hyatt Regency Tokyo's food and beverage operations are evolving to a new stage. Through creativity, craftsmanship, and a sincere commitment to safety and security, the hotel will continue to provide memorable gourmet experiences.
About Hyatt Regency Tokyo
Hyatt Regency Tokyo opened as Japan's first Hyatt Hotel on September 15, 1980. Located a 9-minute walk from Shinjuku Station's west exit, adjacent to the Tokyo Metropolitan Government Building, and facing Shinjuku Central Park, it is at the heart of bustling Shinjuku, known for business, shopping, and entertainment. The atrium, spanning from the lobby to the 8th floor, features three chandeliers adorned with 115,000 Swarovski® crystals, creating a glamorous and elegant space. The 712 guest rooms, renovated with a modern Japanese concept, emphasize warmth, quality, and functionality. The hotel offers the Regency Club Lounge, a fitness center, five restaurants and bars, and 18 banquet halls of various sizes, ensuring a comfortable and satisfying stay.
Instagram: https://www.instagram.com/hyattregencytokyo/
X: https://x.com/HyattRegencyTyo
About Hyatt Regency
Hyatt Regency is a global collection with more than 235 hotels and resorts in over 50 countries. The depth and breadth of its diverse portfolio are a testament to the brand's commitment to evolution. For over 50 years, Hyatt Regency has promoted innovative perspectives and rich experiences. Its advanced philosophy connects people and nurtures the spirit of community, providing attractive spaces for guests. As the origin of hospitality, Hyatt Regency's hotels and resorts always welcome guests with open minds and open hearts, offering unforgettable celebrations, moments of relaxation, outstanding dining experiences, and specialized staff
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FAQ
Who are the new chefs welcomed at Hyatt Regency Tokyo?
They are Executive Pastry Chef Kiyoshi Utsumi and Director of Culinary Fernando Gojan.
What are the features of the new food and beverage operations?
The two chefs, with experiences and sensibilities cultivated around the world, share a respect for ingredients and craftsmanship, creating a new world of gourmet cuisine.
What is the significance of the food safety management system certification update?
The update of the FSSC22000/ISO22000 certification enables the provision of safe and secure meals through daily hygiene management, operational systems, employee education, and more.
What are the features of Hyatt Regency Tokyo?
It is a hotel located a 9-minute walk from the west exit of Shinjuku Station, facing Shinjuku Central Park, with guest rooms designed in a modern Japanese style, five restaurants and bars, and 18 banquet halls of various sizes.
To what extent is Hyatt Regency globally deployed?
It operates more than 235 hotels and resorts in over 50 countries around the world.