A Seasoned Chef, Ki Izakaya

Meet a man who followed his culinary passion around the world. His career began in his homeland of Japan, yet he challenged himself to work with Western cuisine. As he gained more skills and knowledge, Chef Hiroyuki looked abroad to new lands and restaurants to feed his passion for dining and service.

This brought him to the shores of France, where he worked in L’Atelier de Joel Robuchon, a three-Michelin-starred restaurant in Paris, as a chef de partie. He was charged with creating high-quality, eye-catching dishes and training the next generation of commis chefs. These skills served him well in Vietnam, where he held the mantle of Executive Chef at Nakataya Restaurant in Ho Chi Minh City. An expert in Japanese and Western cuisines, Chef Hiroyuki soon found himself in the Land Down Under, where he led a restaurant to serve authentic Japanese food to Sydney’s discerning diners.

Over the years, Chef Hiroyuki Yokoyama has grown from strength to strength. Before coming on board Sindhorn Kempinski, his work focused on healthy and wholesome cuisine. He joins Sindhorn Kempinski Hotel Bangkok to lead the new Ki Izakaya restaurant with his passion and professionalism. Chef Hiroyuki is a dynamic individual with expertise in Japanese cuisine, international dining trends and restaurant management. When he’s not in the kitchen or engaging with diners, he can be found travelling to new neighbourhoods or cities, cheering for his favourite football teams and taking photographs of inspiring scenery.