Originally from Rome, Daniele Cason has been the executive chef at the Mandarin Oriental in Tokyo since 2016. With a career that has taken him to prestigious hotels in Italy, Egypt, England and Thailand, he is now recognized for his culinary mastery and ability to combine Italian techniques with the exceptional quality of Japanese ingredients.
Daniele Cason developed his passion for cooking at the age of 14, inspired by his father, also a chef. His professional career began in 2003 at a five-star hotel in Rome, where he was quickly promoted to sous-chef thanks to his excellent skills. His talents led him to work at La Pergola, one of Italy's most prestigious restaurants, where he helped the restaurant earn three Michelin stars in just two years.
After gaining experience in Italy, Cason continued his career internationally, working at prestigious Four Seasons properties in Cairo and Bangkok, where he further honed his skills working with local ingredients and cultures. In 2013, he joined the team at Mandarin Oriental, Tokyo as Executive Sous Chef before being promoted to Executive Chef in 2016.
At Mandarin Oriental, Tokyo, Daniele played a key role in the development of the hotel's restaurants, including K'shiki and the acclaimed The Pizza Bar on 38th, known for its unique concept and service at an exclusive 8-seat marble counter. His approach is based on using local Japanese ingredients and enhancing the quality of the raw materials with refined Italian techniques.
Under his leadership, The Pizza Bar on 38th has won numerous international awards, including third place in the "50 Top Pizza World 2023" ranking and first place in the "Top 50 Pizza Asia - Pacific 2024" ranking for two consecutive years. Cason was also honored as "Pizza Maker of the Year 2022" at the Peroni Awards, confirming his talent in the pizza world.
