Pastry chef
Pastry Chef Grand Hyatt Hotel, Tokyo & Brand Ambassador Les vergers Boiron Japan
Kaneko Hiroshi is a renowned Japanese pastry chef, currently in charge of the pastry shop at the Grand Hyatt Hotel in Tokyo, with a distinguished 28-year career dedicated to culinary excellence.
Kaneko Hiroshi began his career with no formal training at the Tokyo Prince Hotel, learning on the job and building up his pastry skills.
In 2003, he became Head Pastry Chef at the Grand Hyatt Hotel in Tokyo, working alongside Chef Goto, who encouraged him to challenge himself and be creative, taking risks and always focusing on taste.
competitions.
He is constantly developing his ideas, drawing inspiration mainly from French and Italian patisserie, using ingredients such as matcha, red beans and sesame to create desserts with incredible visual effects.
Kaneko embraces a philosophy built around creativity and taste, motivating his teams to explore their personal tastes and try out new ideas.
He is Head Pastry Chef for the hotel’s six restaurants, including Japanese, Chinese, Italian and French cuisine, in addition to the grill and sushi bar.
Kaneko Hiroshi likes to make travel cakes, such as banana brownies (24,000 made last year), fruit jelly pound cakes and macaroons.
He organizes weddings for clients from all over the world, with some weekends hosting up to 14 ceremonies.
He also takes pride in his disciples, one of whom recently won a national competition in Japan.
In 2005, at the age of 31, Kaneko took part in his first major competition, the Pastry World Cup, where his team came fourth despite an incident with his sugar sculpture.
This achievement inspired him to believe in his own and other Japanese chefs’ potential.
Grand Hyatt Hotel
6-chōme-10-3 Roppongi, Minato City, Tokyo 106-0032, Japan
A community of chefs
Welcome to fruit excellence
Don't miss any of our news
Subscribe to our newsletter to stay informed.
