料理長のご紹介
山本 和宏
大阪の調理師専門学校を卒業後、東京の名店「クイーン・アリス」「ひらまつ」や、ウェスティンホテル東京、ザ・リッツ・カールトン東京などで経験を積み、2025年にウェスティンホテル横浜へ着任。
「レストランを見渡し、ゲストが素敵な時間と空間をゆっくりと過ごしている様子を見られる瞬間が、私にとって一番のやりがいです」― 山本和宏
神奈川県三浦直送の魚介を使った自慢の一皿〈アクアパッツァ〉を、ぜひ港町横浜でお楽しみください。
Meet Chef Kazuhiro Yamamoto, Chef de Cuisine of Pacific Table.
After graduating from a culinary school in Osaka, he refined his craft at Tokyo's renowned French restaurants "Queen Alice" and "Hiramatsu," and worked at The Westin Tokyo and The Ritz-Carlton Tokyo before joining The Westin Yokohama in 2025.
"When I look around the restaurant and see our guests enjoying a truly special time and space, that's when I feel the most fulfilled,"
- Kazuhiro Yamamoto
His signature dish, <Acqua Pazza>, made with the freshest seafood delivered daily from Miura, is a must-try when visiting the port city of Yokohama.
After graduating from a culinary school in Osaka, he refined his craft at Tokyo's renowned French restaurants "Queen Alice" and "Hiramatsu," and worked at The Westin Tokyo and The Ritz-Carlton Tokyo before joining The Westin Yokohama in 2025.
"When I look around the restaurant and see our guests enjoying a truly special time and space, that's when I feel the most fulfilled,"
- Kazuhiro Yamamoto
His signature dish, <Acqua Pazza>, made with the freshest seafood delivered daily from Miura, is a must-try when visiting the port city of Yokohama.