Grand Park Otaru Guy Shok appointed as Culinary Director

Grand Park Otaru
[Grand Park Otaru] Guy Shok appointed as Culinary Director
~ Supervision of restaurants, weddings and banquet dishes ~

As of November 16, 2022, Guy Shok has been appointed Culinary Director of Grand Park Otaru.
At Grand Park Otaru (11-3 Chikko, Otaru City, Hokkaido Number of rooms: 296 rooms, general manager: Atsushi Chiyoma), Guy SHOKR was appointed as Culinary Director on November 16, 2022. rice field. Born in Paris, France, Guy Shok began his career as a chef in 1976, working at several restaurants in Paris, including Joël Robuchon’s restaurant Jamin, who has been called “the best chef in the world.” Polished. He came to Japan in 1987 and worked as head chef at hotels in Japan. After returning to Japan in 1999, he taught at Le Cordon Bleu Paris, a prestigious school for French cuisine, pastries and breads, and focused on training younger generations. In 2005, he returned to Japan and served as head chef and executive chef at hotels and restaurants in Karuizawa, Tokyo, Osaka, and Miyazaki.
At Grand Park Otaru, as a culinary director, I produce food for restaurants in the hotel, banquets and weddings, and supervise the bread sold at the shop.
Upon his appointment, Guy Shok expressed his aspirations as follows: “We will generously teach the staff of Grand Park Otaru the French techniques, traditions, and culinary history that we have cultivated up until now.・With the theme of safety, we will also implement education to make our guests happy.Based on French, one of the three major cuisines in the world, we will teach a wide range of staff, mainly kitchen staff and service staff, to help them grow. I will do my best to help and contribute to the hotel as much as possible.” With Guy Shok’s appointment as Culinary Director, Grand Park Otaru will start various projects to develop and provide more attractive menus. In addition, we expect that Ghee Shok will make the most of his many years of experience and skills, such as training hotel chefs and recruiting human resources who wish to work, as well as developing human resources who can be active not only in Hokkaido but around the world. .
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■ Guy Shok Biography
1954 Born in Paris, France
1986 Restaurant “Jamin” (Joël Robuchon/Paris) Chef de Partie 1988-1999 Head chef of Rose Room Nagoya
1999-2005 Restaurant “Auberge de Morin” (Paris) Head chef
“Le Cordon Bleu” Paris main school teacher (in charge of French cuisine and sweets)
2006 “XIV Karuizawa” head chef
2006-2007 “Le Cordon Bleu” Paris main school teacher (in charge of French cuisine and sweets)
2007-2008 Head chef of “Pierre Gagnaire Central Kitchen Tokyo” 2009 “The Vintage Hotel Karuizawa” Head Chef
2010-2011 “The St. Regis Osaka” French chef
2011-2016 Executive Chef, Sheraton Grande Ocean Resort
2016-2017 “Taiheiyo Club” executive chef
2017-2019 Resorttrust Group Culinary Advisor
2019-2020 “Hyatt Paris Vendome” banquet chef
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About Grand Park Otaru:
Only 35 km from Sapporo, facing Ishikari Bay, this is the best international hotel in Otaru city. Located in the bay area of ​​Otaru, a tourist city famous for its canals, stone warehouses, glass crafts, etc., from the city’s largest 296 guest rooms and suites, you can enjoy ocean views such as Ishikari Bay and Otaru Port Marina, or Otaru City. You can enjoy the view of the inside and Mt. Tengu. In addition to 5 dining facilities, it is fully equipped with 10 large and small banquet halls, conference rooms, and wedding facilities. Directly connected to Wing Bay Otaru, one of the largest shopping malls in Hokkaido, you can enjoy shopping, entertainment, and other amusement regardless of the weather. With easy access to world-famous golf courses and ski resorts, the hotel is perfect for enjoying seasonal activities.
For more information on Grand Park Otaru, please see below.
Official homepage
Official SNS
Inquiries about this release:
Grand Park Otaru Marketing Communications (Public Relations: Otsuka) Tel: 0134-21-3443/0134-21-3111 (representative) Fax: 0134-21-3403 E-mail:
Details about this release:


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