Grill Specialist Rafael Carrera Barragan Appointed Executive Chef at Steakhouse 'Oak Door'

Grand Hyatt Tokyo (Minato City, Tokyo: General Manager Michael Golden), a dynamic luxury hotel rising above the urban bustle, is pleased to announce the appointment of Rafael Carrera Barragan as Executive Chef of its signature steakhouse, 'Oak Door,' located on the 6th floor.

Oak Door's New Executive Chef: Rafael Carrera Barragan

Chef Carrera, the newly appointed Executive Chef, has built his career across Ecuador, Texas, and Australia. Most recently, he spent 10 years at 'Rockpool Bar & Grill' in Melbourne—one of the city’s top steakhouses featured in the global restaurant guide '50 Best Discovery.' Bringing deep expertise in premium beef, grilling techniques, and fire management, he will usher in a new era for 'Oak Door,' one of Tokyo’s most iconic steakhouses.

Carrera will honor the 23-year legacy of 'Oak Door' while focusing on refined ingredient sourcing, dramatic dining experiences, and the relentless pursuit of grilling excellence. At the core of his culinary philosophy are simplicity, precision, and respect for ingredients. He values techniques such as fire control, smoking, and seasoning to highlight the inherent qualities of each ingredient. At 'Oak Door,' this philosophy will be realized through the grilling of carefully selected ingredients—including Japanese Wagyu and premium American beef—over oak wood charcoal. Each dish will then be finished in a broiler oven reaching temperatures of up to 900°C, maximizing the natural flavor and character of the ingredients.

Statement from Rafael Carrera Barragan

'For me, a great steakhouse is a place where people gather and connect. I am thrilled to explore Japan’s exceptional ingredients and express the diverse appeal of steakhouse cuisine, creating new memories together with our guests. Through our food and human interaction, I hope to foster deeper connections.'

A New Culinary Journey at a Dynamic Steakhouse

Born and raised in Ecuador, Carrera’s first encounter with grilled cuisine was family barbecues, where he absorbed the warmth and joy of communal dining rooted in Latin American food culture. From his father, he learned bold Argentine-style steak cooking; from his mother and grandmother, he acquired the fundamentals of smoking ingredients—elements that would later become cornerstones of his culinary career.

After gaining experience in Ecuador and Texas, he moved to Australia and joined 'Rockpool Bar & Grill' in Melbourne, renowned for its high-quality meat and wood-fired grilling. Over 10 years, he advanced to Senior Sous Chef, refining his approach to ingredient sourcing, consistency in quality, and the balance between boldness and finesse in cooking.

Moving forward, 'Oak Door' will gradually introduce dishes inspired by Carrera’s international perspective and life in Japan, while continuing to offer signature items like the Tomahawk steak, premium meat selections, seasonal sides, seafood, and thoughtful wine pairings that complement grilled cuisine.

With its dramatic open kitchen, refined service, spacious terrace seating, and highly acclaimed wine cellar, 'Oak Door' has been cherished by domestic and international guests for 23 years since its opening. With Carrera’s appointment, the restaurant will further elevate its presence as a compelling destination for guests from Tokyo and beyond, hotel guests, and discerning food lovers worldwide seeking a modern, craftsmanship-driven dining experience.

RAFAEL CARRERA BARRAGAN – Biography

1990: Born in Ecuador

2013: Hilton Colón Hotel (Quito, Ecuador) – Cook and Baker

2014: Graduated from Universidad Internacional del Ecuador (UIDE) – Bachelor of Gastronomy Administration and Culinary Arts

2014: JW Marriott Hill Country Resort (San Antonio, Texas, USA) – Cook

2015: Club La Unión (Quito, Ecuador) – Cook

2016: Rockpool Bar & Grill (Melbourne, Australia) – Senior Sous Chef

June 2026: Appointed Executive Chef at 'Oak Door,' Grand Hyatt Tokyo

Carrera’s Vision for the 'Oak Door Bar' and Wine Cellar

Carrera aims to elevate the presence of the 'Oak Door Bar,' adjacent to the restaurant, positioning it as a vital component of the international steakhouse experience. At the vibrant 'Oak Door Bar,' guests can enjoy cocktails as aperitifs before a dramatic dining experience or visit the bar as a destination in its own right. In addition to classic cocktails, the bar will offer signature creations and seasonal bartender selections.

Carrera will also work closely with the bar and sommelier teams to develop dishes that harmonize naturally with grilled cuisine and complement cocktails.

The 'Oak Door' wine cellar features over 300 New World wines, with a strong selection of American wines and large-format bottles ideal for celebrations. Together, the bar, wine program, and wine cellar will transform 'Oak Door' into a comprehensive dining destination centered on dining and social connection.

About Oak Door

Located on the 6th floor of Grand Hyatt Tokyo, 'Oak Door' is a steakhouse offering premium meat and seasonal ingredients. Signature dishes such as the Tomahawk steak feature carefully selected meats—including Japanese Wagyu—grilled over oak wood charcoal and finished in a 900°C broiler to bring out the ingredients’ powerful, authentic flavors. Guests can enjoy their meals in a variety of settings, including the dining room, private rooms, a lively bar area, and an open terrace, all paired with a Wine Spectator award-winning selection of New World wines.

Q&A: New Executive Chef Appointment at Grand Hyatt Tokyo’s 'Oak Door'

Q: What kind of hotel is Grand Hyatt Tokyo?

A: Grand Hyatt Tokyo is a luxury hotel located in Roppongi Hills. Since opening in 2003, it has received high acclaim, including 10 consecutive four-star ratings from the global travel guide 'Forbes Travel Guide' through 2026.

Q: What facilities does Grand Hyatt Tokyo offer?

A: The hotel features 10 restaurants and bars, a spa