Italian-born Marco Violano brings over 25 years of culinary excellence to The Tokyo EDITION as Executive Chef. His distinguished international career spans luxury establishments across Europe and Asia, including senior positions at Four Seasons hotels in London, Milan, Singapore, Beijing, and Jakarta. Marco's expertise includes overseeing Michelin-starred establishments such as Mio Restaurant in Beijing and Summer Palace in Singapore, where he successfully managed teams of over 130 culinary professionals. His entrepreneurial spirit led him to establish two acclaimed restaurants in Singapore - Perbacco Enoteca Con Cucina and Pepenero Ristorante - showcasing his passion for authentic Italian cuisine. His achievements include receiving a Golden Medal at the Malaysian International Gastronomy Festival and contributing to Michelin star recognition at multiple establishments. Marco's philosophy centres on blending traditional Italian techniques with contemporary international influences, creating memorable dining experiences through exceptional food and genuine hospitality.

Toru Hirakawa was born in Sapporo, Hokkaido, Japan. After graduating from a culinary school in Tokyo in 2005, he started his career at "Mikuni Sapporo" at the JR Tower Hotel Nikko Sapporo. He then spent five and a half years at the Michelin three-starred Gastronomy "Joel Robuchon" followed by about three years at the Park Hyatt Tokyo's "New York Grill & Bar". He gained further experiences as a Chef de Partie at some of Tokyo's most renowned restaurants. In 2017, he became a sous chef at "NAMIKI667"at Hyatt Centric Ginza Tokyo, seeking new challenges for hotel opening. The following year, he was promoted to a chef at the same hotel. In 2022, he joined The Tokyo EDITION, Toranomon as a banquet chef, and in 2023, he was appointed as a chef with the opening of The Tokyo EDITION, Ginza. He is currently working on a new concept of cuisine, saying, "I want to create a dish that will resonate with our guests as a team, while bringing the best out of ingredients and exploring the unique cuisine of Ginza, Tokyo."

Yukio Oya serves as Chief Sommelier at Sophie at EDITION, bringing a refined and culture-driven approach to wine and hospitality.

After graduating from culinary school, Oya began his career at a Ginza-based Italian restaurant rooted in the philosophy of ishoku dogen — the belief that food and health are deeply connected. He later refined his expertise at leading ristorantes across Tokyo before joining BVLGARI IL Ristorante Luca Fantin as Chef Sommelier in 2020, where he deepened his mastery of precise food-and-wine pairing.

Appointed as Chief Sommelier at Sophie at EDITION in April 2026, Oya brings a passion for Italian wines alongside a carefully curated selection of exceptional Japanese wines that express the diversity of Japan's terroir. At the heart of his philosophy is creating memorable wine experiences that connect guests to the culture and spirit of each destination.