The Imperial Hotel cooperated in the catering for the 1964 Tokyo Olympics athletes' dining hall. From this, the idea took hold that knowing about cuisines was another step toward international understanding; so, various events began to be held on the theme of a particular country's foods. In March of this year, a "Swiss Fair" will be held, with restaurants in the hotel and the hotel shop, among others, featuring special Swiss-inspired menus and sweets. These specialities are supervised by the Executive Chef Laurent Eperon from the Pavillon of the Baur au Lac Hotel which has just won the 2nd Michelin Guide star.