Prize-winning chef Takayuki Kosaki, was born in Ishikawa Prefecture. In 1994 he became Chef de Cuisine at Hyatt Regency Osaka's finest Japanese Restaurant, Irodori.
Walter Wagner, Executive Chef at Hyatt Regency Osaka since its opening in 1994, gained experience in his native Switzerland and abroad. Since coming to Japan in 1988, he has been drawn to the aesthetics of Japanese cuisine.
Heinz von Holzen was the Food and Beverage Director of the Grand Hyatt Bali and now runs his own company in Bali, specializing in food photography and consultancy.