Waldorf Astoria Osaka

A New Zealand native, Chef Litherland's culinary journey began at a young age, inspired by his mother's cooking and the natural bounty of his homeland. After gaining experience in fine dining establishments, his career took him across luxury hotels worldwide, including an extensive tenure at The Ritz-Carlton, where he led culinary operations at multiple locations across Dubai and the United States, including a Michelin-starred restaurant.

His early years as chef de partie at The Ritz-Carlton Osaka were spent helming Splendido, an Italian restaurant. Twenty plus years later, his current stint is a poignant homecoming of sorts.

With a deep respect for local traditions and a passion for authentic, ingredient-driven cuisine, Chef Litherland believes in showcasing the true essence of a region through its cuisine. As he steps into his new role at Waldorf Astoria Osaka, he is committed to delivering an unparalleled dining experience that celebrates both Japanese culinary heritage and the timeless elegance of Waldorf Astoria.

“After 26 years with The Ritz-Carlton, I decided that it was time to move to a place where I could shape an entirely new dining destination. Waldorf Astoria Osaka represents something never seen before in Japan—an opportunity to bring a legacy brand to life in a fresh and innovative way. My role here is more than just leading a kitchen. It’s also about nurturing talent, building a culture of collaboration, and helping outstanding chefs grow into the next generation of culinary leaders.”

His team comprises executive sous chef Kazushi Komaji and sous chef Mastaka Tsuchiya, who are transitioning from small teams at Michelin-starred restaurants to larger scale roles. As a former instructor of hospitality management, chef Litherland is excited to help them grow in their new roles. He is confident that their drive for artistry is what will lead the collective culinary force to create something “truly extraordinary”.

Chef Litherland is also committed to bringing guests Japan’s finest produce, forging relationships with Hokkaido’s asparagus farms and Kobe’s wagyu producers to lend a tangible authenticity to all the hotel’s F&B establishments. This includes Jolie, which carries the essence of a true French brasserie in Osaka; Tsukimi, a specialty teppanyaki restaurant; Canes and Tales, a speakeasy bar; and Peacock Alley, a signature at Waldorf Astoria hotels worldwide.

He resonates with the Japanese philosophy of kodawari, the relentless pursuit of perfection. “Excellence isn’t just the execution of flawless technique, it’s continuous improvement and constant refinement to make something truly exceptional.”