Pastry chef
Head Pastry Chef, Owner and Chef of En Vedette, Tokyo & Brand Ambassador Les vergers Boiron
Daisuke Mori is renowned for his exceptional expertise in the art of pastry-making, skilfully blending French techniques with Japanese flavours.
After a distinguished early career at Tokyo’s Grand Hyatt Hotel, he honed his skills in France, notably under Laurent Duchêne in Paris, where he excelled in several renowned competitions.
On his return to Japan, he embarked on a career as a chef and owner of his own pastry shop, which has become a fixture on the Tokyo culinary scene.
Daisuke Mori has earned a reputation for his subtle, balanced approach to flavors, contrasting with the boldness of typical French combinations.
He emphasizes balance and harmony in his creations, incorporating Japanese ingredients such as yuzu and matcha to enrich his compositions.
His signature desserts, including Kabuku-Hen and Rin, showcase his talent for blending tradition and innovation.
Alongside his business success, Daisuke Mori is also actively involved as a technical advisor to the Japanese Pastry Association, contributing to the development and promotion of Japanese culinary craftsmanship both nationally and internationally.
En Vedette
2-chōme-1-3 Miyoshi, Koto City, Tokyo 135-0022, Japon
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