Name: Michiaki Yoshida
Position: Chef de Cuisine
Hotel: The St. Regis Osaka
“I’ve always been interested in other cuisines,” says Chef Yoshida, head chef of La Veduta, the upscale Italian restaurant at The St. Regis Osaka. Trained in French cuisine, he began his Marriott journey at Rue d’Or, also at The St. Regis Osaka. “When the opportunity to become an Italian chef came up, I decided to take on the challenge.”
In 2020, he transitioned to La Veduta, where he now leads the kitchen, blending Italian regional flavors with Japan’s seasonal ingredients. His approach is rooted in curiosity and respect— for both tradition and innovation.
“I learned once again the importance of paying attention to the ingredients when serving Italian food in Japan,” he says. “Italian cuisine tends to have more simple dishes than French cuisine, but this is only possible because of the high quality of the ingredients.”
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Chef Yoshida’s culinary philosophy is shaped by his Japanese heritage and global influences. He finds joy in discovering new dishes that combine the elegance of Italian cuisine with the depth of Japanese ingredients. “Being in Japan has allowed me to incorporate the four seasons of my country into my cooking,” he says. “It’s a joy to create something unique.”
Below, Chef Yoshida reflects on his proudest moments, creative inspirations, and the flavors that shaped his journey.
What is something that makes you proud about your job?
From the moment I became head chef here, customers have told me the food is delicious. This may seem like a very obvious thing, but it is also the most important and most difficult thing for a chef to achieve. We prepare dozens, even hundreds, of dishes a day, and the amount of work we do is rarely noticed or appreciated. When a guest says it’s delicious, that’s a moment of pride for us, even more than the guest realizes.
You participated in creating the St. Regis Luxury Dining Series titled “forgotten flavors”, what does the theme mean to you?
It reminds me of the flavors of my mother and mentor chefs who raised me. Their cooking had a warmth, atmosphere, and feelings that cannot be fully expressed through techniques or recipes. Rediscovering these is not just an act of nostalgia, but a confirmation of who I am.
What traditional ingredient or technique are you most excited to showcase?
Japanese miso. It is not just a seasoning, but a living ingredient woven by time, microorganisms, and the sensibility of the craftsman, and is also the final stage of Japanese food culture that has been passed down through generations.
What’s it like collaborating with other culinary talents from across Asia-Pacific?
It was very stimulating and educational. Each of them had a completely different background, technique, and approach to ingredients, and I felt a strong respect for them. It also gave me the opportunity to reconsider my own way of thinking. Above all, it was impressive how everyone placed importance on “creating together” rather than simply showing off their techniques. I was very happy to be involved in this event, transcending language and culture.
What’s your dream as a chef?
I aspire to open a restaurant that reflects the culture and stories behind the ingredients, connecting my guests with the essence of the food.
What advice do you have for new Marriott associates?
Don’t hesitate to ask questions. There are many opportunities to learn from experienced colleagues. Also, cherish the moment when your superior chef cooks in front of you as if you were at a famous singer’s concert. Pay attention in the moment, not just take a video on your phone. Do this and you too will be on the path to becoming a famous chef one day.
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