Tokyo Branch Chef

Born in 1966 in Friuli Venezia Giulia, Italy. Raised in the Veneto region, he was the treasured son of master Italian chef Ettore Arzetta. Mr. Arzetta was the first chef de cuisine at the Hotel Chipriani and Harry's Bar, and was also the chef who represented Italy at the Venetian Summit. Hemingway was one of the people who loved his taste. Stefano trained under him and was the executive chef at "Angelo Palacucchi" in the Royal Monceau Hotel in Paris, and after working at Michelin three-star ristorante restaurants such as "Al Sorriso," "Dal Pescatore," and "Harry's Bar" in London, he worked at "Antica Osteria del He has now been appointed Executive Chef of "Antica Osteria del Ponte Tokyo", where he will continue to exercise his culinary skills.
Stefano has studied both classic Italian cuisine with its roots in Venice and new Italian cuisine with a new sensibility. He also has a strong interest in Japanese ingredients, and spends time visiting all over Japan to improve his knowledge. This wealth of knowledge is sure to be put to great use in conveying Chef Santin's creations at the main Italian restaurant. Please look forward to his presentation of "Antica Osteria del Ponte".

In 1990, Toma studied at "Sabatini di Firenze" to lay the foundation of Italian cuisine. The following year, in 1991, at Ristorante La Fresco in Hibiya, he had a fateful encounter with Stefano Dal Moro, the current executive chef of Antica Osteria del Ponte Tokyo, and was fascinated by the depth of Venetian cuisine.
At the age of 30, Toma went to Italy to pursue authentic flavors and began training at the Venetian restaurant LE CARAVELLE. While learning traditional Venetian cuisine, he explored unique combinations of ingredients. He then moved to Florence, Tuscany, where he encountered Italy's finest brand of beef, Chianina beef, at the restaurant ALFREDO. Impressed by its overwhelming taste, Toma volunteered to train in the grill department.
Aiming for a higher level, he went to Siena, also in Tuscany, where he was the first Japanese to be allowed to train in the main dining room of the restaurant in the 5-star hotel "PARK HOTEL SIENA". Three years later, he returned to Italy for the opening of Antica Osteria del Ponte Tokyo. After training at the main restaurant in Milan, he started his career as a kitchen staff at the Tokyo restaurant.
At the age of 36, after serving as sous chef and head chef, he was appointed executive chef in 2023. He has deep ties with domestic producers, and his longstanding commitment to local production for local consumption, which is his life's work, has been highly regarded in various fields, and he has been asked to give lectures and travel around the country. He continues to pursue cuisine that fuses Japanese and Italian ingredients by passing on his knowledge of domestic ingredients to his staff and expressing it in course meals.

｜ Biography
In 1996, he started his career as a waiter at "Sabatini di Firenze". The following year, he worked under Chef Baldi at the same restaurant as a kitchen staff.
From 1998 to 2002, he worked at Sabatini di Firenze Daimaru Tokyo for five years, where he honed his skills as a kitchen staff.
In 2003, he joined the kitchen staff at Antica Osteria del Ponte Tokyo.
In 2004, he went to Milan to study and train at several restaurants, including the main restaurant in Milan, where he learned the real Italian cuisine. After returning to Japan, he worked as a sous chef, and in 2023, he became the head chef of Antica Osteria del Ponte Tokyo, where he currently works.

｜ Milan's Finest Italian Cuisine in Tokyo
Ezio Santin's culinary philosophy, which he learned at the main restaurant in Milan, is expressed by actively incorporating the rich seasonal ingredients of Japan in addition to rare Italian ingredients, providing creative Italian cuisine that can only be enjoyed at our restaurant. We use seasonal ingredients that are full of the producers' passion to bring out the full potential of each ingredient, and always incorporate new cooking techniques and ideas, while respecting traditional techniques. We put our passion into each dish to provide a memorable dining experience that makes our customers want to come back again.
We hope you will enjoy not only the sensation of delicious food, but also the beautifully presented dishes and desserts, which can be enjoyed with all five senses, as art, while enjoying the spectacular view from the 36th floor of the Marunouchi Building.