Chef Tomoya Sugizaki has been appointed as the new Chef de Cuisine at Park Hyatt Bangkok's Penthouse Grill. With over 23 years of experience at Park Hyatt, including a significant tenure at Park Hyatt Tokyo's New York Grill, Chef Tomoya is set to introduce a menu that blends classic grill traditions with Japanese precision.
Chef Tomoya's culinary journey began at Park Hyatt Tokyo in 2003, where he honed his skills in contemporary grill cuisine. His career has been marked by a commitment to culinary innovation and mentoring emerging talent. Before his current role, he served as Chef de Cuisine at Park Hyatt Siem Reap.
The new menu at Penthouse Grill features signature dishes such as King Crab Waldorf Salad, Hokkaido Scallop Ceviche, and Foie Gras Terrine. Main courses include a 600-gram Westholme Wagyu L-Bone and 400-gram aged Bluefin Tuna, alongside Miso-Glazed Sloane’s Pork Chop and Grass-Fed Lamb Chops. Chef Tomoya emphasises seasonality and balance, aiming to create dishes that are both familiar and distinctive.
"Bangkok is a dynamic dining destination, and I am delighted to join the team at Park Hyatt Bangkok," Chef Tomoya stated. "I look forward to bringing my experience to Penthouse Grill, working with exceptional ingredients and creating dishes that guests will want to return to."
Located on the upper levels of Park Hyatt Bangkok, Penthouse Bar + Grill offers panoramic city views and a collection of unique dining spaces. Chef Tomoya's menu is expected to enhance the restaurant's established grill experience, offering guests a fresh culinary perspective
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