Japanese born, Italian and French trained, Chef Yamamoto is the head and hands behind his namesake HIDE YAMAMOTO.

His fifth restaurant to date but the first and only in Singapore, Chef Yamamoto arrives with a long and illustrious history, drizzled with multiple culinary awards and accolades. 

He has graced kitchens such as the legendary Roger Verge in Province, Chez Nouz Hama in San Francisco and Jockey Club at Washington's Ritz-Carlton Hotel, where he held the esteemed distinction of serving three generations of Presidents: Reagan, Bush and Clinton. 

In 2005, Chef Yamamoto became the first Executive Chef of the Mandarin Oriental in Washington D.C., and was soon brought back to Japan to be the Chief Executive Chef for the soon-to-be opened Mandarin Oriental Tokyo. 

He currently owns a string of successful restaurants including ANTIBES – a Mediterranean restaurant, SESTO SENSO – Pasta & Antipasto, PIZZA & DOLCE MAESTRO K's – Italian, pizza and pasta in Ginza Mitsukoshi and CASTELMOLA – Grill and Pasta in Haneda Airport Terminal 2, Tokyo. 

 

His second outlet of Hide Yamamoto has opened in Jakarta in October 2013, with his other restaurants including SESTO SENSO - Pasta & Antipasto, and FLOUR FLOUR - Bakery & Pastry.

 

In November 2014, his third outlet of Hide Yamamoto has opend in Seoul, Korea.

Other than his restaurants in and out of the country, he currently runs a management contract based restaurant in Andermatt, Switzerland too.

 

More of his management restaurants shall be opened in 2015, while focusing on building up Hide Yamamoto group in overseas.