French-Japanese Fusion Maestro
Daniel Calvert
Sézanne, Japan (British-born)
3 Michelin Stars at Sézanne#7 World's 50 Best Restaurants 2025#1 Asia's 50 Best RestaurantsYoungest sous chef in Per Se history
Signature Dish:Seasonal Omakase — featuring Hokkaido corn sourdough with Normandy butter, foie gras with ume plum, and Botan Ebi shrimp with Ossetra caviar (¥40,000)
"I don't want to sound like a hero — I just cook the fish. Consistency and great produce are everything."
— Daniel Calvert
Biography
Daniel Calvert began cooking at age 15 in the UK, working for free during school holidays. His meteoric rise included becoming the youngest sous chef at Thomas Keller's Per Se in New York at age 23, followed by a stint at Epicure in Paris. After leading Belon in Hong Kong to Asia's #4 restaurant, he moved to Tokyo to helm Sézanne at the Four Seasons Hotel. Under his direction, Sézanne earned three Michelin stars and climbed to #7 on the World's 50 Best Restaurants in 2025.
Culinary Philosophy
French haute cuisine harmonized with seasonal Japanese ingredients and Chinese influences