After graduating from Tokyo Machida culinary institute, Executive Chef Kentaro Torii moved to Italy at the age of 20. It was here that he gained experience in traditional Italian cuisine at Michelin-starred restaurants throughout Italy. He also honed his skills during time in France and Spain, London and Singapore and in fact spend 16 years oversees before returning to Japan.
Executive Pastry Chef Hiroyuki Matsuo
The master behind The Living Pavilion’s freshly baked breakfast pastries and the exquisite confections served for afternoon tea, Chef Matsuo started his career as a confectioner in Osaka in 1984. Over the course of his career, he has won numerous awards for his original sweet creations including the Osaka Governor's Award.
Brunch at Aman Kyoto
There are few more satisfying starts to a day than a leisurely brunch in a beautiful garden. At Aman Kyoto, dine on a range of Western dishes and Japanese breakfast specialities surrounded by greenery and bathed in sunlight. As birds serenade you from the forest, sip your tea, coffee, freshly-pressed juice or champagne on the terrace and contemplate a stroll around the garden as the finishing touch.