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Daniel Calvert; Sézanne

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This podcast episode features Chef Daniel Calvert, who started his cooking career at 16, and worked at The Ivy and Pied à Terre in London, Per Se in New York (where he became the youngest sous-chef ever) and Le Bristol’s Epicure in Paris.

He then moved to Hong Kong to revamp Belon in 2016. Debuting at #40 in 2018, it climbed up Asia’s 50 Best Restaurants to its peak at #4 in 2020. It also garnered a Michelin star.

In 2021, he moved to Tokyo’s Four Seasons Marunouchi Hotel to run two concepts simultaneously: Sézanne, a French fine-dining restaurant and Maison Marunouchi, an elevated all-day-dining bistro.

His talents shone through again as Sézanne debuted at #17 on Asia’s 50 Best Restaurants list in 2022 and was also awarded a Michelin star.

What experience inspired him the most? What does he think about the differences in Asian and European food culture? In this episode of Stoveside Chat, Chef Calvert shares all of that with us and more.

In this episode of Stoveside Chat, Chef Daniel Calvert shares all of that with us and more.

Don’t miss these Stoveside Stories – and bon appetit!