Originating from the highly fashionable Hôtel Costes & the Hôtel De Crillon in Paris, France, and with exceptional experience and skill in food & wine, our Executive Chef, Benjamin Pitet, masterfully designs our menu to give succulently to each house specialty, from fine caviar to the fresh Hokkaido seafood. Greatly inspired by Modern French cuisine, Benjamin has worked with famous chef Christian Constant, who is now the judge of the 'Masterchef' France, and Bernard Loiseau, one of the founders of the nouvelle cuisine culinary movement, in 1990.
Inspired by the diverse culinary scene & energetic nightlife in Hong Kong, restaurateur & co-founder Gary Leung’s vision is to create the most extraordinary gastronomic experience in Niseko. Aside from Powder Room, he is also the mastermind behind the first-ever canton hotpot cuisine Ryunabe, a top ranking restaurant in Niseko since 2014, attracting celebrities, socialites & ski lovers from Asia and beyond every winter.
Co-founder, Sebastien Gobbi, is a ski-loving travel enthusiast and entrepreneur with over two decades of experience in finance. Heavily inspired by his Parisian upbringing in the art world and his deep appreciation of Asian culture, he is a passionate lover of fine food and fine art. He collaborates with like-minded people across art, fashion and design. This can be seen in the artistic flair of Powder Room’s interior, featuring art pieces from acclaimed photographer, Victor Demarchelier.