Yusuke Aoki

Yusuke Aoki started his career at a French pastry boutique in Shiga Prefecture, where he learned basic French style pastry and viennoiserie. Later in 2007, he began a new career as a hotel pastry chef as an opening staff member of The Ritz-Carlton, Tokyo. From there, he ventured abroad and built a career as an international pastry chef at the Ritz-Carlton Toronto (Canada) and the Ritz-Carlton Doha (Qatar). For further development, he moved to France, where he learnt the knowledge, techniques and recipes of authentic French pastry from MOF chef Stephane Glacier of Patisserie & Gourmandise. He then became Executive Pastry Chef at the Four Seasons Hotel and Resort Bali in 2017. During his stay in Bali, he took on the Valrhona Chocolate Chef Competition (C3 Competition) in 2018, winning the Asian qualifier in Singapore and the world finals in New York, where he was crowned world number one. He returned to Japan in 2020 as executive pastry chef to oversee pastry operations at the Four Seasons Hotel Tokyo Otemachi, and innovated the style of contemporary afternoon tea desserts and parfait desserts. He left the Four Seasons Hotel in 2023 to start his career as an independent international pastry chef. He now shares his recipes, passion, latest techniques and knowledge through conducting masterclasses, collaborations and consultancy.