The team at TokyoLima is peerless, having held positions in kitchens, bars and hospitality all over the world for many years. The team comes together at TokyoLima to bring guests the ultimate dining experience. Expect great food, great drinks and exceptional service.
Lorenzo Fioravanti
General Manager
Hailing from Abruzzo, Lorenzo started his career at
the prestigious Casadonna Reale. Through eight
years at this prestigious 3-star Michelin restaurant in Castel di Sangro (population 6,500), he worked his way up to Restaurant Manager. He then ventured toward busier metropolitan areas, making his way to Milan, then London, before finally landing in Hong Kong.
TokyoLima’s vibrant weekend brunches and dinner tables are highly sought after by discerning locals and travellers alike. Lorenzo’s experience, charisma and welcoming smile ensure that guests feel at ease through even the buzziest service periods charged with energy, urgency and excitement.
Matias Radici
Bar Manager
A fiercely creative mixologist from Buenos Aires,
Matias is a quintessential artist who honed his chops in Argentina, Mexico and the relentlessly competitive Middle Eastern luxury hospitality landscape. His passion for beverages provides the joyful curiosity required to study and create with hundreds of labels, producers and breweries across dizzying product types – from craft beers, fine wines, and cutting-edge libations.
Matias is enthused to develop a uniquely nikkei
program for Hong Kong’s burgeoning community of
saké aficionados, as well as cocktail experiences
adding TokyoLima’s indelible stamp on the city’s
red-hot bar scene.
Stephan Joubert
Executive Chef
Johannesburg-native Stephan honed his early
career chops at international 5-star hotel chains,
such as Ritz-Carlton and Four Seasons. He then hit
his creative and leadership stride as Executive Chef
for the renowned Peruvian restaurant group, Cusco
Restaurants, to which he dedicated over a decade
in growing his understanding and appreciation of
Peruvian and nikkei cuisines. Along with it, his desire to imbue both with his own artistry, blossomed.
He moved to Hong Kong in 2019 to oversee Pirata
Group’s cloud kitchen operations, then on to
contemporary Japanese restaurant, Honjo, before
making a homecoming of sorts as TokyoLima’s
Executive Chef in May 2024. A fluent Spanish
speaker, Stephan is excited to narrate the vibrant
story of nikkei cuisine, connecting guests to the
fascinating interplay of cultures and flavours.
