Introduction to the Chef
The reason why I become a pastry chef is that my uncle made me a birthday cake in my childhood.
He was wearing chef coat and baking cake at that time, it really inspired me. In the meanwhile I was very impressed with delicious and beautiful cake he made.
That event still remains clear in my memory.
Whenever I see the someone can't stop smiling while eating cakes, I believe that cakes have a power to make everyone happy. So I think that this job is challenging but rewarding.
After I graduated from culinary school, to advance my skill by training, I experienced several department job, for example, patisserie, wedding cake, and so on.
I learned a lot under my predecessor, these knowledge has become the groundwork for my creative activities.
My motto is to put in my best efforts at every moment in my life. When I have an idea for new recipe, a series of variations are made.
I always seek to make the highest quality one, so that it could bring the customer's smiling face.
I'll keep studying and work hard.
Hope you try and taste our seasonal handmade cakes, special birthday cake and various baker's confectionary to celebrate anniversaries and holidays.
Pâtissier, Maro Tatemoto