ASHLEY CALEY

EXECUTIVE SOUS CHEF

“The secret is to work with like-minded suppliers who are as passionate about their product as you are.”

Executive Sous Chef Ashley Caley comes to Tokyo from Sheffield, United Kingdom, where he first began his culinary career. Holding previous experiences at establishes such as Per Se in New York, Marcus Wareing at The Berkeley Hotel in London and Restaurant Sat Bains in Nottingham, Chef Caley was also a vital part of INUA’s opening team in Japan. With a keen eye for exceptional produce and all things seasonal, he brings to SÉZANNE a plethora of expertise and knowledge.