MEET THE TEAM

Executive Chef Masayuki Haeiwa has been showcasing his skills in hotel restaurants for over 35 years. In his younger days, he went to France for culinary training and gained experience in three restaurants, including in the southern French region of Aix-en-Provence, before serving as head chef in major domestic and international hotels. His exquisite dishes, based on traditional French techniques, fuse high-level skill and sensibility, utilizing the local environment, encounters, and experiences.

In 2023, he became the Executive Chef of Nagasaki Marriott Hotel. Since his appointment, he has personally visited various regions in Nagasaki Prefecture, selecting ingredients filled with the producers' feelings, and continues to offer guests a creative 'Nagasaki French' as a 'dining experience that can only be found here.'
 

Comments from Executive Chef Masayuki Haeiwa

I feel happy to be able to express traditional French cuisine, which has been passed down for many years, with seasonal ingredients from Nagasaki. The pursuit of ultimate taste and beauty. Like a beautiful painting, I promise to provide a time and space where our cuisine at HARBELLA reaches your heart and evokes the desire to 'visit Nagasaki and Kyushu again.'

Born in Oita City, Oita Prefecture. Started his career at a cake shop in Oita City. Later, while working as a pastry chef at Hotel Okura JR Huis Ten Bosch, he handled many sweets served on board the JR Kyushu DISCOVER TRAIN 'Aru Ressha' under the supervision of Chef Hiroyuki Narisawa from the restaurant 'NARISAWA' in Minamiaoiyama, Tokyo, thereby building his career. After being appointed as the chef pastry chef at Nagasaki Marriott Hotel, he continues to weave magic into course desserts, showcase cakes, and afternoon teas using seasonal ingredients with his solid sensibility.

Chef Pastry Chef Hirohisa Ono's Comment

I feel immense joy in providing sweets that I have devised myself to guests, while maintaining a sense of tension that 'each sweet is a serious battle with the guests', facing ingredients daily. I aim to provide rich experiences to our guests with sweets overflowing with creativity in the future.

From Minamishimabara City, Nagasaki Prefecture. Fascinated by French wine through working in hotel restaurants, he developed an interest in the world of wine. After obtaining the sommelier qualification, he has continued to plan various events enjoying wine and food, introducing a variety of wines that complement dishes to guests.

Comment from Sommelier Ryosuke Yoshida

By focusing on local production for local consumption, various wines can be paired with 'Nagasaki French' that brings out the flavors of the ingredients. The terroir of Nagasaki (climate and soil) is often rainy and a bit humid, but I also recommend enjoying chilled rosé wine refreshingly. I will wholeheartedly deliver wines that add brilliance not only to special dishes but also to everyday meals.