The winner of the C3 Valrhona 2018 Yusuke Aoki began his career in a French pastry boutique in Shiga (Japan). After passing through The Ritz-Carlton in Tokyo, Toronto, and Doha, and his brief stay in France with the MOF Stéphane Glacier, he took over the position of executive pastry chef at Four Seasons Resort Bali in 2017. There he launched a custom-designed, temperature-controlled pâtisserie, offering diners dainty French desserts that popped with tropical Balinese flavors.
After many years outside of his country, Yusuke Aoki returns in 2020 to oversee the pastry program at the Four Seasons Hotel Tokyo at Otemachi.
Bio Highlights
2018 – Winner of C3 Valrhona 2018
“I wanted to use my own techniques to create a diverse, complex, multilayered parfait that only a pastry chef could accomplish.”
“I wanted to use my own techniques to create a diverse, complex, multilayered parfait that only a pastry chef could accomplish.”
Featured in so good #23 and so good #28
