Tetsuya Yasuzato started out as a chef specializing in Japanese cuisine. With an unrivaled sweet tooth, he entered the world of Western confectionery at the age of 25 and became a pastry chef. He has achieved excellent results in numerous competitions.
"I became chef patissier in 2010 and feel a sense of tension every day, as the customers are the judges. For that reason, I pursue high quality and originality, and I work closely with ingredients with uncompromising dedication. I also work hard as an instructor to train the next generation, and while communicating frequently, we aim to create the best sweets as a team. I will continue to give 120% of my effort and strive to surpass myself as I continue to create sweets."