Guillaume Bracaval is the Chef de Cuisine at est, the French-Japanese restaurant at Four Seasons Hotel Tokyo at Otemachi. Born in northern France, he developed a deep respect for ingredients while growing up in the countryside, where his family maintained vegetable gardens and farm animals. His passion for cooking began in his mother’s kitchen and led him to train in some of Paris’s most prestigious restaurants. Bracaval honed his craft under 

renowned chefs, refining his skills in classical French techniques. In 2012, he moved to Tokyo, where he embraced Japan’s rich culinary heritage, incorporating local flavors, precision, and craftsmanship into his cooking. At est, Bracaval’s cuisine reflects a seamless fusion of French technique and Japanese terroir. He works closely with local farmers and 

producers, designing menus around seasonal ingredients. His dishes highlight freshness and balance, using light sauces, citrus, and delicate broths. Beyond the kitchen, Bracaval enjoys exploring Japan’s markets, small farms, and ramen shops for inspiration. A devoted family man, he treasures time with his wife and daughters, finding creativity in everyday moments and the natural world around him.