Kanjiro Mochizuki is the Executive Pastry Chef at The Imperial Hotel in Japan, the most prominent, historical hotel in the country. The hotel has 1,000 rooms, and Chef Mochizuki leads a team of 55 pastry chefs that work at his pastry shop, creating tempting delicacies for guests to enjoy.

Chef Mochizuki also teaches pastry technique at culinary schools in Japan, including the Hattori Nutritional School alongside the world-famous iron chefs. He also travels to China and Taiwan to lend his knowledge as an instructor.

He presides as Vice President of “Utumikai,” an association that mainly organizes pastry competitions and demonstrations for future pastry chefs in Japan.

In 2002, Chef Mochizuki won the award for Best Sugar Showpiece at the World Pastry Team Championships. Presently, he is one of the judges of the National Pastry Team Championship and Coupe de Monde in Lyon. He served as the Japanese team manager during the 2010 WPTC in Arizona, and participated as an instructor in the 2011 World Pastry Forum with a class on Asian desserts.

Chef Mochizuki’s Recipe: Wasabi Dessert

Yield: 8 servings