Japanese-born Chef Yoshiharu Kaji joined The Peninsula Hotels in 2007, starting his career as Sous Chef at The Peninsula Tokyo's Peter restaurant. Within three short years, his skills and talents were recognised and Chef Kaji was promoted to Felix Chef at The Peninsula Hong Kong. He is now ready to bring a delectable new wave of cuisine to Felix, tantalising diners' taste buds with his innovative "Modern European" menus. Chef Kaji's culinary philosophy is simple and absolute: "I am overwhelmed when I feel the joy of guests or hear such comments as 'oishi', which means 'delicious' in Japanese." On returning to Japan after his internships, Chef Kaji learned classic French cooking techniques at the Nikko Hotel, Tokyo. He also honed his skills in various premier restaurants, including the most classic and historic French restaurant in Tokyo, L'ecrin, the one-Michelin-star restaurant Le 6eme Sens and The French Kitchen at Grand Hyatt Tokyo.
Under Chef Kaji's guidance, Felix now serves a modern European menu that offers guests the chance to savour fresh seasonal ingredients from Europe, the USA and Asia-Pacific. Chef Kaji's style is clean and colourful, with taste and health taking equal precedence. His cuisine centres on tasting the whole dish and allowing the components to blend in the mouth for true gastronomic pleasure. Chef Kaji's interest in and fondness for food developed in his home town of Ehime, which is located on the coast and where, needless to say, seafood is plentiful and one of the best local delicacies. He also reminisces about childhood memories of picking strawberries on his grandparents' farm to make home-made jam, an experience that he considers makes him well qualified to intuitively pick only the freshest ingredients.