Key points
- Park Hyatt Bangkok has strengthened the culinary leadership of its rooftop dining destination with the appointment of Chef Tomoya Sugizaki as Chef de Cuisine at Penthouse Grill.
- Bringing more than two decades of experience within the Park Hyatt brand, the Tokyo-born chef arrives with a career shaped by contemporary grill cooking, Japanese culinary precision and a strong focus on high-quality ingredients.
- As this Bangkok Hotel Chefs news report highlights, one of the defining chapters of his career was his time as Sous Chef at the celebrated New York Grill, where he refined his understanding of modern grill cuisine, ingredient-focused menus and disciplined kitchen execution.
Park Hyatt Bangkok has strengthened the culinary leadership of its rooftop dining destination with the appointment of Chef Tomoya Sugizaki as Chef de Cuisine at Penthouse Grill. Bringing more than two decades of experience within the Park Hyatt brand, the Tokyo-born chef arrives with a career shaped by contemporary grill cooking, Japanese culinary precision and a strong focus on high-quality ingredients.
Image Credit: Park Hyatt Bangkok Hotel
Chef Tomoya’s association with Park Hyatt stretches back to 2003, when he joined Park Hyatt Tokyo and began developing the skills that would eventually take him into senior culinary positions across Asia. As this Bangkok Hotel Chefs news report highlights, one of the defining chapters of his career was his time as Sous Chef at the celebrated New York Grill, where he refined his understanding of modern grill cuisine, ingredient-focused menus and disciplined kitchen execution.
More Than Two Decades of Park Hyatt Experience
Over a Park Hyatt career spanning approximately 23 years, Chef Tomoya has built an international culinary profile while maintaining strong links to the traditions and techniques of his native Japan.
Image Credit: Park Hyatt Bangkok Hotel
Before making the move to Bangkok, he served as Chef de Cuisine at Park Hyatt Siem Reap. His professional development has also extended beyond restaurant kitchens, with Chef Tomoya placing considerable importance on mentoring younger chefs and encouraging emerging culinary talent.
His competitive achievements have further demonstrated his technical ability. Chef Tomoya secured championship titles at both the Japan & Micronesia Region Good Taste Series 2018 and the Asia Pacific Area Good Taste Series 2018, recognition that underlined his creativity, attention to detail and carefully considered approach to flavor.
Japanese Precision Meets the Contemporary Grill
At Penthouse Grill, Chef Tomoya is introducing a menu designed to combine the familiar pleasures of classic grill dining with subtle Japanese influences.
Among the starters are King Crab Waldorf Salad and Hokkaido Scallop Ceviche, while another notable offering is Foie Gras Terrine accompanied by grilled brioche, sour cherry compote and apple confiture. Together, the dishes signal an approach that places premium ingredients at the center while adding carefully judged contrasts in flavor and texture.
Image Credit: Park Hyatt Bangkok Hotel
The main courses take the concept further. A substantial 600-gram Westholme Wagyu L-Bone brings premium Australian beef to the grill, while the 400-gram aged Bluefin Tuna provides a seafood alternative with clear links to Chef Tomoya’s Japanese culinary background.
Other choices include Miso-Glazed Sloane’s Pork Chop and Grass-Fed Lamb Chops served with fresh lemon, mint chimichurri and harissa. Rather than attempting to reinvent the steakhouse format entirely, the menu appears focused on giving recognizable grill favorites a distinctive identity through technique, seasoning and ingredient selection.
Seasonality and Balance Shape the Menu
Chef Tomoya describes his cooking philosophy as one guided by seasonality, balance and respect for individual ingredients. The intention is to create food that remains approachable while still offering enough individuality to make the Penthouse Grill experience memorable.
Image Credit: Park Hyatt Bangkok Hotel
That philosophy could prove particularly well suited to Bangkok, where diners have an enormous choice of international restaurants and increasingly expect hotel dining venues to offer more than impressive surroundings.
“Bangkok is a dynamic dining destination, and I am delighted to join the team at Park Hyatt Bangkok,” Chef Tomoya said. “I look forward to bringing my experience to Penthouse Grill, working with exceptional ingredients and creating dishes that guests will want to return to.”
A New Chapter Above Bangkok
Located across the upper levels of Park Hyatt Bangkok, Penthouse Bar + Grill combines panoramic views of the capital with several distinctive dining and social spaces. Penthouse Grill has established itself as the food-focused component of that elevated experience, and Chef Tomoya’s arrival gives the restaurant an opportunity to evolve its culinary identity while retaining its contemporary grill foundations.
His combination of Tokyo training, international Park Hyatt experience and Japanese attention to precision could add an intriguing new dimension to the restaurant. With premium Wagyu, aged tuna, seafood and carefully constructed accompaniments forming the backbone of the new menu, the appointment also reflects the continuing competition among Bangkok’s luxury hotels to create destination restaurants capable of attracting local diners as well as international hotel guests.
Chef Tomoya Sugizaki’s move to Park Hyatt Bangkok therefore represents more than a change of leadership in the Penthouse Grill kitchen. His extensive Park Hyatt background, award-winning experience and ingredient-driven philosophy provide the restaurant with a clear culinary direction as it enters its next chapter high above Bangkok’s rapidly evolving dining scene.
For more details or to make reservations to try out Chef Tomoya Sugizaki’s gourmet creations at the Penthouse Grill, visit:
https://www.hyatt.com/park-hyatt/en-US/bkkph-park-hyatt-bangkok
or call: +66 2 011 7480
