Working Lunch (Day 1 and 2) Chefs
Saulo Bacchilega (Supervisor)
Director of Food and Beverage, Hyatt Regency Osaka
A native of Emilia-Romagna, Italy, Bacchilega started his career with Hyatt in 1998 as head restaurant chef at the Grand Hyatt DFW, Dallas. Since, he has broadened his experience and honed his skills in Italian cuisine at Hyatt hotel restaurants in Saipan, Dubai and Istanbul. He worked as Executive Chef from 2007 at the Hyatt Regency Hua Hin (Thailand) and the Park Hyatt Goa (India), before taking on the position of Executive Chef at the Hyatt Regency Osaka in August 2016. He became the Director of Food and Beverage in December 2017.
Nobuyuki Maehata (Western cuisine)
Executive Sous Chef, Hyatt Regency Osaka
Maehata entered the world of hotel banquet catering in 1989 at the Washington Hotel Plaza Shin Osaka, further broadening his experience at the Kobe Bay Sheraton Hotel & Towers, Westin Hotel Osaka, Star Gate Hotel, Kansai Airport and other hotels specializing in banquet catering. He joined the Hyatt Regency Osaka Banquet Catering Division as chef de partie in 2012 and applied his extensive experience, gaining recognition for managing the division working under the guidance of the Assistant and Executive Chefs. In 2015 he became Chef de Cuisine and in 2017, Executive Sous Chef.
Yoshimasa Tomisaki (Japanese cuisine)
Head Chef, Japanese Cuisine - Irodori, Hyatt Regency Osaka
Tomisaki entered the world of Japanese cuisine in 1995 and broadened his experience over the next 20 years at the Koshien Miyako Hotel (Currently Hotel Hewitt Koshien), Swissôtel Nankai, and a traditional Japanese restaurant. He joined Hyatt Regency Osaka in 2012 and took the position of head chef at Japanese Cuisine, Irodori in October 2013. His craftsmanship shines through in his kaiseki, tempura and other Japanese dishes that are feasts the eyes.
Koji Ohuchi (Pastries)
Pastry Chef, Hyatt Regency Osaka
Ohuchi graduated university in 1998 and began his career as pâtissier in the Western-style confectionery store. Later he entered a professional school for Western confections to hone his knowledge and skills and joined the Hyatt Regency Osaka in 2001. There he further polished his expertise under German and French pastry chefs with an extensive grasp of international tastes and was promoted to pastry chef in July 2017. He currently dazzles guests with his presentation and refined flavors in the sweets he prepares for restaurants, banquet events, and dessert buffets.