Delectable Legacy
Chef Sandro Gamba brings a wealth of culinary experience to The Ritz-carlton, Tokyo.
After stints as the director of culinary operations at Rosewood Hong Kong and executive chef at The Ritzcarlton Shanghai, Pudong, Chef Sandro Gamba joined The Ritz-carlton, Tokyo as executive chef in November 2020, creating distinct and delectable menus for the hotel’s seven restaurants and bars.
Azure, a Michelin-starred French restaurant, overlooks Tokyo from the hotel’s 45th floor while bringing modern French cuisine to life. At Towers, enjoy lunch, brunch and dinner featuring local seafood, seasonal produce, chops and Akaushi prime rib. Traditional Japanese kaiseki is served at Hinokizaka. Views complement the culinary offerings available at The Lobby Lounge.
Gamba’s career has spanned more than 20 hotels around the world and garnered him multiple accolades and awards. His passion for cooking also led to his love of photography, both allowing him to be creative and connect with people.
WHICH FOOD IS YOUR GUILTY PLEASURE? AND ON THE OPPOSITE END OF THE SPECTRUM, WHAT IS ONE INGREDIENT OR FOOD YOU HATE TO USE?
Anything sweet! My father was a pastry chef, so I grew up surrounded by delicious, freshly made sweets and pastries. Any cakes, chocolate and pastries quickly became one of my favorite things to eat and still is today, although I do have to limit how much I have.
There aren’t too many things I absolutely hate, but I am not the biggest fan of hot pot, a hugely popular dish in China, where I spent a lot of time. I don’t get the trend.
WHAT DISHES WOULD YOU SERVE AT A PRIVATE DINNER PARTY?
I love to entertain friends by selecting a signature dish from some of the top chefs I had the opportunity to learn from throughout my career. I might select an award-winning dish from a Michelin-starred chef such as Alain Ducasse and dazzle my guests with a recreation at home. It always impresses people when you provide a bit of history about the dish, too.
WHAT WAS THE FIRST MEAL YOU EVER PREPARED ON YOUR OWN?
I remember it like it was yesterday! I was 14 years old, and I made beef bourguignon for my parents. While it’s not the most difficult dish, it does involve many steps to ensure it’s prepared well. My parents loved it … they may have been lying to me. I’m not really sure, but I was still proud of myself, and it solidified my love for cooking.
IF YOU COULD DESCRIBE YOUR PERSONAL STYLE IN ONE DISH, WHICH DISH WOULD IT BE AND WHY?
One dish that describes my cooking style best is risotto because of its versatility and preciseness. This is a dish I made quite a lot over the years working with Alain Ducasse. It can be prepared simply and traditionally or upscale and fancy, but it must be made carefully and precisely with attention to detail.
WHICH CULINARY TREND WOULD YOU LIKE TO DISAPPEAR?
Overcomplicating a dish by adding ingredients that don’t pair well just for design’s sake. For example, a powder swiped across a dish does not bring any flavor at all but is there just for decoration. I believe everything on the dish needs to make sense and add flavor.
THE RITZ-CARLTON, TOKYO 9 Chome-7-1 Akasaka Minato City, Tokyo 107-6245 Japan tel 81 3 3423 8000 ritzcarlton.com