Full of passion for creating desserts and cooking from childhood, I got interested in French pastries since it’s like art on plates. It’s also like science. I enjoy making recipes and each part of the layers and decorations. My curiosity went deep and I learned professional techniques at Le Cordon Bleu Japan in 2010, and graduated top of the class. I was the winner of the original dessert competition at Le Cordon Bleu Kobe in the same year.
From 2015 to 2016, I worked at a historic landmark French cuisine restaurant L'Auberge Saint-Gabriel in Montreal, Canada, which is famous for being the first establishment to have an alcohol license, issued in 1754. I was the first Japanese person to be hired by the restaurant within their long history. They gave me lots of opportunities to bring my creativity and challenging spirit to a fast-paced environment where I provided hundreds of dessert plates for daily lunch and dinner services, parties, catering and bars.