Sadaharu Aoki is a renowned Japanese pastry chef who has gained international acclaim for his elegant, minimalist creations that celebrate flavors from his country thanks to ingredients such as matcha, yuzu, and black sesame.
Born in Tokyo on July 1, 1968, Sadaharu Aoki showed a great passion for the art of pastry-making from an early age. After graduating from the Machida Cooking School in Tokyo, he began working at Pâtisserie Chandon in the Japanese capital.
In 1991, he moved to France to hone his skills, gaining experience in prestigious restaurants such as Jean Millet and Pierre Couderc, as well as collaborating with Michelin-starred chef Frédy Girardet in Switzerland.
In 1998, he opened his first workshop in the 7th arrondissement and moved to the 13th arrondissement the following year. Initially, his workshop supplied sweet creations to tea rooms, eateries and hotels, as well as fashion houses such as Kenzo, Yohji Yamamoto, Chanel, Ungaro and Christian Dior during their fashion shows.
In 2003, she opened her second boutique in the 5th arrondissement, followed by a shop in Lafayette Gourmet in 2004. In 2005, at the request of the Japanese airline All Nippon Airways, he began providing desserts for business class on flights departing from the Ville Lumiere. That same year, he initiated his first boutique in Japan, in Marunouchi, followed by a second in 2006 at the Isetan department store in Shinjuku.
In 2011, he was named "Pastry Chef of the Year" by Gilles Pudlowski and assisted Anne-Sophie Pic at the Salon du Chocolat. In 2013, he participated again in the Salon du Chocolat and was awarded the top prize among the 12 best chocolatiers.
Aoki's philosophy is based on the harmonious fusion of Japanese flavors and French techniques. His desserts, characterized by a minimalist aesthetic, use ingredients such as matcha, yuzu and black sesame to create refined and innovative elements.
