PastrAfter 12 years as an instructor at the Tsuji Culinary Institute in France, he moved to be a pastry chef at the Bleston Court Hotel in Karuizawa, where he met his mentor, Noriyuki Hamada. From there he redefines his vision of pastry by using exclusively local ingredients, typical of Shinshu (Nagano). “I admit that many plated desserts had been nothing but ordinary until I met Mr Hamada.”
“I met such producers in person not only for better ingredients but for learning under what environment these ingredients are grown and how they enjoy their produces”
“I met such producers in person not only for better ingredients but for learning under what environment these ingredients are grown and how they enjoy their produces”
Featured in so good #18
