From a low-key commuter town in southeast England to star-studded kitchens in London, Paris, New York, and Hong Kong, Daniel Calvert’s self-propelled rise to stardom is the stuff of dreams. He crossed the Atlantic to hone his skills as sous chef at Per Se in New York City, followed by a placement at Epicure at Le Bristol in Paris.
Daniel Calvert meticulously sources vibrant ingredients to present a refreshing genre of French cuisine. The restaurant’s sincere approach to food allows it to shine. Living and working across several of the world’s culinary capitals has made Daniel an open-minded chef, with a willingness to embrace versatile cultural influences and ingredients, helmed by his singular vision, Sézanne.
“Consistency is the key. Anyone can do something great once. Success lies in doing the same things over and over again, striving for excellence on every plate.”Daniel Calvert
On the 7th floor of Four Seasons Hotel Tokyo at Marunouchi, Sézanne offers a new dining experience with classically rooted modern French cuisine. The high-concept cuisine is complemented by thoughtful interiors, brought to life by award-winning interior designer/architect André Fu from Hong Kong. The restaurant’s salon is complete with carefully selected champagnes, while the main dining area overlooks the kitchen. Guests can also opt for the chef’s table to have a first-person experience of Sézanne’s orchestra-like performance.