Masakazu Hiraki

The Path

Technical formation begins at Tsuji Professional Culinary Training College, and in Hiraki’s case that base is visible in the way the rest of the record unfolds: steady, sequential, and built through repeated time on the line. Masakazu Hiraki moved from commis work in Italy to pastry station responsibilities, then into broader kitchen leadership, with each post adding another layer of operational range rather than resetting the direction of the work. Italian hotel and restaurant kitchens formed the core of the early apprenticeship. At Grand Hotel Quisisana in Italy (2000) and Cannavacciuolo Group in Italy (2000), Hiraki worked as kitchen commis, then shifted into pastry at Le Bain Ristorante Lounge Bar in Italy (2001) and Ristorante Caffé Concerto in Italy (2002) as Chef de Partie - Pastry. That sequence places pastry inside a wider Western Kitchen discipline rather than apart from it. At Hotel Bauer Palazzo *L in Venice, Italy, the progression became a long managerial ascent: Sous Chef (2002–2007), Executive Sous Chef (2007–2012), and Executive Chef (2012–2015). In Masakazu Hiraki’s case, the value of that stretch lies in continuity. The same kitchen address carried him through successive tiers of responsibility, a structure that rewards consistency, internal standards, and the ability to hold a team’s rhythm over time. Aman Tokyo marked the next phase of the record. Hiraki joined as Head Chef (2016–2017), then advanced to Executive Chef there (2017–2023). That run anchored his public profile within Aman Tokyo and AMAN Japan, and it is the bridge between hotel kitchen leadership and the broader remit he would later take on in Tokyo.

The Work Today

Since 2023, the role of Area Director of Western Kitchen -AMAN Japan- at AMAN in Tokyo has placed Hiraki in a position defined by oversight, coordination, and the standards expected of Western Kitchen leadership across the Japan area. Masakazu Hiraki’s current title reflects an arc that runs from commis work through pastry, then into executive management, with the present post gathering that experience into one remit.

Career - Area Director of Western Kitchen -AMAN Japan- — AMAN, Tokyo, JP (2023–present) - Chef — Chiba Takaoka, Tokyo, Japan - Kitchen commis — Grand Hotel Quisisana, Italy (2000) - Kitchen commis — Cannavacciuolo Group, Italy (2000) - Chef de Partie - Pastry — Le Bain ristorante lounge bar, Italy (2001) - Chef de Partie - Pastry — ristorante Caffé concerto, Italy (2002) - Sous Chef — Hotel Bauer Palazzo *L, Venice, Italy (2002–2007) - Executive Sous Chef — Hotel Bauer Palazzo *L, Venice, Italy (2007–2012) - Executive Chef — Hotel Bauer Palazzo *L, Venice, Italy (2012–2015) - Head Chef — Aman Tokyo, Japan (2016–2017) Education: Tsuji Professional Culinary Training college

Acclaim

The clearest measure of Masakazu Hiraki’s standing is the sequence of leadership appointments at Aman Tokyo, followed by the current appointment as Area Director of Western Kitchen -AMAN Japan. Taken together, those roles show a career organized around progression inside demanding hotel kitchens, with each step extending the scope of the previous one.

FAQ What is Masakazu Hiraki's current role? As of 2026, Masakazu Hiraki is Area Director of Western Kitchen -AMAN Japan. Where did Masakazu Hiraki train or study? Masakazu Hiraki trained at Tsuji Professional Culinary Training college.