Pastry chef
Corporate Pastry Chef Les vergers Boiron
Pastry chef Les vergers Boiron Japan
Yukiko Kamauchi is our Corporate Chef for Japan.
Yukiko Kamauchi was born in the Shiga prefecture in 1982.
After graduating from Osaka Abeno Culinary College in 2002, she gained extensive experience working in local pastry shops until 2007.
She later moved to France and spent seven years training at various hotels and restaurants in France and Monaco.
After returning to Japan in 2014, she joined the team at Hotel Odakyu South Tower and was named Pastry Chef in 2019.
Pastries are a source of happiness for chef Yukiko Kamauchi.
For those who enjoy them, they provide a surprising and delicious experience, designed to warm the heart.
She places great value on working with ingredients consciously, highlighting each element through the five senses: taste, smell, temperature, texture, color and even sound.
She is attentive not only to temperature during tasting and preparation, but also to thermal combinations in the creation of her dessert plates.
How flavors feel in the mouth and unfold over time are also critical aspects for the chef.
Yukiko Kamauchi gives particular attention to the use of acidity.
She especially appreciates the acidity and bitterness of redcurrants, the acidity and floral fragrance of blackcurrants, the rich, tangy flavor of passion fruit, and the lively acidity and refreshing fragrance of citrus fruit.
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