Born in Tokyo, went to France at 18, studied at Le Cordon Bleu Paris, and worked in the kitchen at a Michelin-star restaurant. Returned to Japan when Le Cordon Bleu Tokyo opened, and worked there as an instructor. Then employed at various places including Meguro Gajoen, Château Restaurant Taillevent Robuchon, and the Park Hyatt Tokyo, before working for seven years as a food adviser to German kitchen appliance maker, RATIONAL. Was deeply involved with hospital and clinical meal services as an on-site consultant during that time. Participated in the Okinawa-Kyuusu Summit as cooking support staff in 2000. Launched “Anti-aging Menu”and business as a food consultant, working closely with the hospital, nursing and home care meal industry and regional development activities. Appointed food consultant for the sales division of Hoshizaki Electric Co. Ltd. in 2011.
Literature graduate from Keio University. After working for a bank, received her Pastry Diploma (Basic - Superior) from Le Cordon Bleu Tokyo.
Went to Paris in 2000 and obtained a Pastry Diploma from Ecole Ritz Escoffier, Le Cordon Bleu Paris (Superior). Began apprenticing at the Hotel Ritz under Pierre Hermé at Restaurant Korova.
Returned to Japan in 2001 and worked as a magazine editor for magazines “Ryouri Oukoku” and “Ryouri Tsugen.” From 2009, worked as a freelance Food Industry Writer, writing on confections and pastries. Also became involved in pastry book publications.
Went to America after graduating from Tama Art University's Faculty of Art and Design. Obtained a Masters in Fine Arts from the School of Visual Arts in New York City, specialising in Visual Essay Illustrations. After working in Art and in Design, enrolled at Le Cordon Bleu, completing Basic Pastry and acquiring the Cuisine Diploma. Worked at Cuisine[s] Michel Troisgros before opening PIMONIHO.
CEO of romie-unie K.K.
Born in Tokyo. After working for a French confectioner, studied at Le Cordon Bleu Paris. Started her professional practice as Pastry Consultant & Creative Director in 2002 and now engages in activities to demonstrate the pleasure of pastry and confectionery making through writing for magazines and books, and appearing on TV and at various events. In 2004, opened a jam shop, Romi-Unie Confiture, in Kamakura, Japan. In 2007, produced a cupcake shop, Fairycake Fair (located in GRANSTA, the in-station shopping mall of Tokyo Station). In 2008, opened a pastry and jam shop, Maison romi-unie, on the premises of Tokyo Gakugei University. Also runs a confectionery class, Uni-Labo, on the second floor of the shop. Otherwise engages in various businesses including café menu development, advisory, and goods planning and design.
Bobo is an independent cake designer, Le Cordon Bleu Japan Tokyo school graduate.With years experience abroad and accredited talent, Bobo has been dedicating his life to his art, and following his dreams his own way.Started in 2014, BoboLEE Cake is established as a high-end custom cake brand aiming to reflect the best of nature in every cake. His creations are also works of art brimming with the sweetness of eternal love.
Alen Chien is the China Division Culinary R&D Director of Wowprime, and the Vice President of Taiwan Chefs Association. Having discovered his passion for cooking at a young age, Alen started working in the kitchen when he was 16, and has worked in restaurants and culinary schools in the U.S., France, Singapore, Japan, and Thailand.
To further polish his techniques in western cuisine, Alen decided to study in Le Cordon Bleu Japan Tokyo school in 2014.
With his continuous hard work and passion for cooking, he has led his team to win multiple culinary competition awards– gold medal at the 2010 FHC China International Culinary Competition, silver medal at the 2011 HOFEX, and gold medal at the 2015 International Culinary Competition in Greece.
As an experienced chef who focuses on creating original and perfect dishes, Alen is committed to sharing all his knowledge and skills with anyone who loves to cook.
Born in Taiwan and started working in kitchens at the age 18, doing Western food. After some success, moved on to open his own izakaya due to his love of Japanese cuisine. Decided to enroll at Le Cordon Bleu in Tokyo to learn how to more systematically approach cuisine and graduated with a Cuisine Diploma. Drawing from experiences from school and from being in Japan, the menu at the izakaya now features French-Japanese fusion. With a new-found sensitivity to food, Tim strives to infuse more of his personality into his izakaya and cuisine.
Born Hong Kong, founder of Bread Cloud Studio, a work-shop style classroom for French bread. Worked extensively as an event planner but decided on a whim to study bakery at Le Cordon Bleu Tokyo and graduated with the Bakery Diploma. Apprenticed under a master chef in Japan after graduating then returned to Hong Kong to teach bakery. Sarah is active in other areas such as recipe production for magazines, media, and food brands, and has published 2 books in Hong Kong and Taiwan.