With 16 years of professional experience in Japan and Paris under her belt and a book published under her name, critically-acclaimed Chef Patissiere Kiriko Nakamura honed her craft at some of the finest kitchens in France and Tokyo. This includes Michelin-starred restaurants such as Itinéraires, Hélène Darroze, L’Instant d’Or, which are all currently based in Paris, and most recently Tirpse in Tokyo, which was awarded the 49th spot in a ranking of the world’s 50 best restaurants as voted by top Japanese food review site Tabelog.com during her tenure there.

Chef Kiriko also takes special care to understand the ingredients she works with, juxtaposing the elements of each creation in order to unveil a more nuanced interplay of flavours. Grounded in these principles, it is no wonder then that she has received critical acclaim for her achievements in the pastry industry. Chef Kiriko’s approach to dessert making is also inherent in her plating aesthetics, in which the volume and placement of every single component is taken into account. To her, achieving the perfect composition on a plate is a fine balancing act in itself.