Originally from the Netherlands, Chef Tromp began his career training at Michelin-starred restaurants across Europe, including France, where he mastered the techniques of classic haute cuisine. He has held key positions at some of the world's most prestigious luxury hotel brands, such as The Ritz-Carlton and St. Regis.

At The Ritz-Carlton, Osaka, he led the French restaurant La Baie and the Japanese restaurant Hanagatami to earn Michelin recognition, an achievement that earned him the "Asia-Pacific Chef of the Year" award. Most recently, he served as Executive Chef at Hotel Arts Barcelona, part of The Ritz-Carlton portfolio, where his innovative and refined culinary approach gained international acclaim.

Guided by the concepts of "innovation" and "authenticity," Chef Tromp combines the delicate artistry of Japanese cuisine, the richness of Mediterranean flavors, and the dynamic energy of Tokyo to create a unique culinary journey that can only be experienced here.

Shigeru Nojima began his pastry career in 1990 and has since spent over three decades honing his craft in some of the most prestigious luxury hotels in Japan. Known for his refined techniques and artistic presentation, he has held key leadership roles including executive pastry chef and executive chef, overseeing pastry operations and contributing to overall culinary excellence.

A master of marrying seasonality with aesthetics, Nozaki has played a pivotal role in launching and elevating pastry programs across multiple hotel openings. His work emphasizes both classical foundations and modern elegance.

Internationally recognized for his skill, he represented Japan in several renowned pastry competitions. Notably, he won first place in the Coupe du France (1998) and earned the overall runner-up title at the Coupe du Monde de la Pâtisserie (2003).

In 2024, he joined JW Marriott Hotel Tokyo as Executive Pastry Chef. His creations reflect a balance of artistic flair and Japanese sensibility, delivering memorable dessert experiences that celebrate both flavor and form.

Major Awards:
1st Place, East Japan Pastry Competition (1995)
1st Place, Coupe du France Japan Selection (1998)
1st Place, Coupe du France (1998)
Awardee, Coupe du International (1999)
1st Place, Coupe du Monde de la Pâtisserie Japan Selection (2002)
2nd Place, Coupe du Monde de la Pâtisserie France (2003)

After graduating from a culinary school, he built a strong foundation as a chef at restaurants in Tokyo. He subsequently refined his skills at luxury hotels in Japan and abroad, as well as at renowned establishments in France, cultivating classical European techniques alongside a nuanced ability to highlight the intrinsic qualities of each ingredient.

In 2014, he moved to France, where he deepened his understanding of regional culinary traditions and the importance of locally rooted ingredients. Upon returning to Japan, he further advanced his career at leading luxury hotels, including The Ritz-Carlton, Tokyo, focusing primarily on banquet and wedding cuisine. He has since overseen a wide range of weddings and large-scale international events, with a particular strength in crafting cohesive culinary experiences that consider not only flavor, but also temperature, presentation, and timing.

In recent years, he has been involved in hotel pre-opening projects, and in 2022, served as Chef de Cuisine, overseeing multiple food and beverage concepts. In addition to developing seasonal menus that incorporate regional ingredients and sustainable practices, he has placed a strong emphasis on the diverse culinary expressions unique to banquet dining, including afternoon tea and coffee break offerings.

Currently, as Banquet Chef at JW Marriott Hotel Tokyo, he leads the culinary direction for events of all scales and purposes. Grounded in classical techniques and enhanced by a contemporary sense of lightness and refinement, his cuisine is designed to harmonize seamlessly with each occasion, creating a sophisticated and memorable dining experience.