Appointment of Executive Chef
- 2 days ago
- 2 min read
We are pleased to announce HIDEAKI NAGAYA (長屋 英章) as the Executive Chef of MOSS CROSS TOKYO Singapore, located in the Capri by Fraser China Square hotel in Chinatown, Singapore.
Combining fresh artistic sensibility with his global culinary background, Chef Nagaya will bring truly special dining experiences to Singapore. When visiting Singapore, we invite you to enjoy his creations, which reflect a deep dedication to Japanese aesthetics and the future of gastronomy.
Message from the Chef
I have been appointed Executive Chef of "CROSS TOKYO" Singapore—a venture poised for expansion within Singapore and across the globe. Singapore is a city-state that stands as a global leader in economic competitiveness and public safety, excelling in sectors such as finance, logistics, education, design, and innovation. Immersing myself in this environment has allowed me to learn about the current state of the world and to deeply contemplate the future role and purpose of restaurants. As AI integration accelerates and demands for efficiency and productivity rise, I feel strongly that human connections—transcending borders, religions, and languages—will become increasingly vital. It was against this backdrop that I met Shoki Inoue, the company's representative. We belong to the same generation and share similar backgrounds, both having dedicated ourselves to the path of the restaurateur. I deeply resonated with his vision: valuing connections with Japanese ingredients and producers, bridging Japan with the world to create "CROSS" points of interaction, and striving to enhance social value. Rather than relying on my own individual pace, I want to dedicate my passion to building a grand future through collaboration with my teammates!! If you find yourself in Singapore, please do not hesitate to reach out.
HIDEAKI NAGAYA（長屋 英章）
Born in Tokyo. Raised in an environment rich in artistic and cultural influences, including painting, flower arrangement, and the tea ceremony.
He moved to France to study authentic French cuisine. Upon returning to Japan, he served as chef at acclaimed restaurants, honing a cooking style that incorporates Japanese ingredients and aesthetics while focusing on environmental issues and sustainability.
In 2016, he began working as a food designer under the philosophy of "expanding the possibilities of food." Following restaurant production work in Hong Kong and various international chef roles, he continues to push boundaries and share food culture globally, currently focusing on projects based in Singapore.
・2018: "TOP 5 Japanese Cuisine Chefs" in Hong Kong
・2023: Featured in "Forbes JAPAN Selections" (CHEF)
・2024: Executive Chef, Alain Ducasse (Group)
・2026: Executive Chef, MOSS CROSS TOKYO Singapore
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