Taste of connection

February 10, 2026 - Within the high-energy rhythms of dynamic cities, our sanctuaries focus on nourishment, inside and out. Discover how our Executive Chefs in London, Kyoto, and Rome use taste to foster connection.

Beyond the physical, our relationship with food is emotional and symbolic, carrying memory and meaning. Taste is how we first explore the world, forming our earliest conversation with ourselves. At Six Senses, that conversation continues in the dishes our Executive Chefs create for our guests.

Natural and grounded at Six Senses London

Executive Chef Eliano Crespi at Six Senses London approaches food as a way to feel better and connect more deeply with the world. “If the produce is great, nature has done most of the work,” he says. “In that way, nature decides the menu. Some chefs create dishes and then look for ingredients. We do the opposite.”

Informed by our Eat With Six Senses philosophy, menus reflect local, sustainable, and natural ingredients. Gut health also plays a starring role in this story. As the command center for immunity and energy, dishes nurture this system, created from what the land gives us and extended through fermentation and preservation.

Dining is anchored by Whiteley’s Kitchen, Bar & Café, which also embodies a commitment to sustainability and circularity as food moves from soil to plate. Milk arrives in reusable kegs, olive oil in refillable tanks, grains in paper bags. Bringing a modern twist to neighborhood dining, maverick British cuisine meets a dash of West London character. Menus champion local producers and bold, seasonal flavors, while the bar crafts inventive cocktails and the café serves farmhouse-style bakes alongside small-batch coffee.

A particular favorite for Chef Eliano is the afternoon tea. “Think of a warm country house in Devon, generous cakes, and a homely feeling,” he says. Expect a mix of refined pastries and hearty slices, inspired by the history of the original department store and Old English techniques like pickling and preserving.

Peak flavor at Six Senses Kyoto

The restaurant at Six Senses Kyoto is built on the concept of Sekki, Japan’s 24 micro-seasons. This requires Executive Chef Hiroki Shishikura to evolve the menu every two weeks, following the rhythm of nature rather than a fixed plan. While this pace is demanding, it brings joy and inspiration to his kitchen.

“We let the seasonal harvest from local artisanal farmers guide our menu, allowing the ingredients to shine in every dish,” says Chef Hiroki. “As a native Kyotoite, I take pride in sharing the bounty of Kyoto and Japan with our guests. This connection to the land inspires our sustainable practices, whether beekeeping techniques or growing mushrooms on repurposed coffee grounds. For me, cooking goes beyond the meal into honoring the terroir and the fleeting beauty of each season.”

Chef Hiroki learned the value of precision in his first job at a local ramen shop, “I worked under a chef who had total respect for the ingredients. Watching him, I realized that even a simple bowl of ramen deserves complete professionalism.” Following in his footsteps, and guided by Eat With Six Senses, he uses honest, natural ingredients in his cuisine.

“We also incorporate traditional Japanese culinary wisdom by making our own miso, amazake (a healthy fermented rice drink), and pickles, adding depth to our dishes that is as nourishing as it is flavorful. Using hyper-seasonal produce ensures that our ingredients naturally taste their best while supporting your microbiome.”

Simple yet meaningful at Six Senses Rome

Overseeing all things culinary at Six Senses Rome is Executive Chef Fabio Sangiovanni, who couldn’t agree more that food is the best way to communicate. “Food has always been my language. I’m not someone who speaks much; I prefer to express myself through cooking.”

In my family, it was natural to open the door and say, “let’s eat something,” to anyone who arrived. “Cooking means hospitality and conviviality, and in the kitchen, I found a way to tell my story and take care of others.”

Hailing from a small village in the province of Naples, Southern Italy’s culinary tradition of respect, seasonality, and zero waste still guides the way he cooks today.

“I believe in an authentic, conscious cuisine that is deeply connected to nature and its rhythms. I want every dish to tell the story of a place, to express care and intention, and to leave a memory that is emotional and stays with the guest. Food should nourish without weighing you down. It should provide energy, and create balance. I focus on ingredients that support relaxation, sleep, and inner well-being, because eating well also means feeling good with yourself in harmony with the Eat With Six Senses philosophy.”

Across London, Kyoto, and Rome, taste becomes a shared language, carried with care from kitchen to table through every dish.