We must not only refine our existing concepts but also remain open to creating new ones that our guests of diverse background and cultures can all enjoy.

Daniele Cason, hailing from Rome, Italy, took on the role of Executive Chef at a prestigious hotel on October 12, 2016. With a chef for a father, Daniele's culinary journey began early, leading him to work in luxury hotels across Italy, England, Egypt, and Thailand. Since joining Mandarin Oriental, Tokyo in 2013, he's significantly enhanced the hotel's dining scene, notably at K'shiki and the Pizza Bar on 38th. His career kicked off in Rome in 2003, swiftly rising to sous-chef at the esteemed La Pergola, contributing to its Michelin three-star rating. His international stints at Four Seasons in Cairo and Bangkok further enriched his experience. Daniele cherishes the cultural diversity he's encountered and the exceptional Japanese produce he gets to work with, showcasing his culinary flair.

What is a misconception about Pizza and what is the most ridiculous thing you heard about Pizza that is so wrong?

There's a common misconception that pizza is simple and easy, but at the Pizza Bar, we take it to another level. Guests are often surprised by the depth of craftsmanship behind our pizzas. Initially sceptical about the wait and omakase-only concept, and want to know why they cannot order the pizza of their choice for example. Many come in with preconceived notions of pizza, but through our dining experience redefine what pizza can be, and leave with a newfound appreciation for what pizza can truly be.

What would you recommend a MO fan to try at the Pizza Bar?

Our signature pizza, the 'Pizzino,' has been a mainstay on our menu since the Pizza Bar's inception, which is a unique double-baked creation that are cut up into squares for guests to enjoy. It is the dough is initially baked once, then create a “sandwich” stuffed with mascarpone, provolone, and mozzarella, and bake again for that perfect crispy yet fluffy texture. Topped with chopped spring onion and fresh truffle, it's a culinary delight.


What do you like most about being a chef at MO?

The most enjoyable aspect for me is the collaboration with our talented team. While my culinary background is predominantly Italian, I've had the privilege of delving into both Italian and French cuisines throughout my career. Working alongside professionals with diverse expertise and background has been invaluable, allowing me to broaden my culinary horizons. Each member of the team brings a unique approach to the table, and every new addition offers fresh perspectives and techniques. This continuous learning process is what makes working at Mandarin Oriental, Tokyo so exhilarating for me.

What is your long term goal for F&B at MO Tokyo?

Our goal is to stay competitive and relevant in the ever-evolving market. With our hotel having been open for 19 years and Tokyo seeing a surge in new establishments, our challenge lies in maintaining our edge. To address this challenge, we recognize the need for evolution and innovation. We must not only refine our existing concepts but also remain open to creating new ones that our guests of diverse background and cultures can all enjoy. Staying relevant by serving the clients through evolving our recipes and innovating our concepts is paramount to ensure that we are the restaurant that get chosen over and over again by our guests. And we are committed to continuously elevating our offerings in order to elevate our guest experience. It's an exciting journey, and I have full confidence in our team's capabilities and our shared commitment to excellence.

What is your advice for someone looking to become a chef in a luxury hotel?

My advice is to prioritize patience and be mindful to seek opportunities that offer room for growth and learning. Remember that culinary skills are honed through practice, not just theory. Allow yourself ample time to develop and dedicate your full energy to the craft. Embrace the learning process by asking questions, maintaining a positive attitude, and understanding that mistakes are part of the journey and what matters is that you learn from them. Continuous practice is key to improvement, so keep being diligent and dedicated.

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