Chef Masahiro Ishihara joined Hotel Metropolitan Edmont in 1988 and was appointed to be the Master Chef of the hotel's French Restaurant Four Grain in 1999. He left for France in 2007 and acquired training at various Michelin 3-star restaurants there. In 2008, he was one of the appointed chefs at the Hokkaido Summit. Chef Ishihara caught the attention of TV and newspaper media when he developed a technique to serve a full-course special liquid diet food. The Chef's policy is "to consistently serve the best quality food available during the season".