Hailing from Rome, Daniele Cason has held the position of Executive Chef at the Mandarin Oriental in Tokyo since 2016. His culinary journey spans several continents — from Italy to Egypt, the UK, Thailand, and now Japan — and showcases a rare talent for merging traditional Italian cooking with the finesse of Japanese ingredients.
2 Chome-1-1 Nihonbashimuromachi, Chuo City, Tokyo 103-8328, Japonia
Cason’s love for cooking began early, inspired by his father, who also worked as a chef. At just 14, he started his culinary path, and by 2003, he was already making his mark at a luxury hotel in Rome. His skills quickly earned him a promotion to sous-chef. He later contributed to the success of the iconic restaurant La Pergola.
His career then took him abroad, with significant roles at Four Seasons hotels in Cairo and Bangkok. These international experiences enriched his style, allowing him to blend diverse flavors and techniques while working with top-quality local products.
In 2013, he joined the Mandarin Oriental, Tokyo, first as Executive Sous Chef. By 2016, he was appointed Executive Chef, overseeing the hotel’s acclaimed dining venues.
Among his standout contributions is The Pizza Bar on 38th, a highly exclusive 8-seat counter that redefines the luxury pizza experience. His philosophy centers on elevating simple ingredients through precision, sourcing the finest local produce and pairing it with artisanal Italian methods.
