Chef-In-Residence Program

Guillaume Bracaval

“I want my food to create big emotions and big memories, with a sense of surprise that stays with guests long after the first bite.”

Chef Guillaume Bracaval brings French technique and Japanese craftsmanship together at the Michelin-starred est at Four Seasons Hotel Tokyo at Otemachi. Born in northern France, he developed an early respect for seasonality and ingredients in his family’s gardens before training in acclaimed Paris kitchens alongside chefs including Alain Passard and Christian Le Squer. His culinary journey later brought him to Japan, where local produce and traditions transformed his approach. At est, Bracaval creates light, expressive cuisine rooted in French technique and shaped by Japan’s seasons, ingredients, and terroir.