Born in 1983 in Nagasaki, I began my career as a programmer before transitioning to pastry, inspired by a Japanese chef who became a world champion.
After gaining experience in Tokyo, I moved to France to deepen my expertise, working with Fresson in Lorraine and later as Sous-Chef Pastry Chef with Olivier Nasti.
Today, as a pastry instructor at ENSP, I continue to nurture my passion for French pastry and artistic sugar work, which I view as an art form—a means to express vision and aesthetics through diverse inspirations.
