Hideko Kawa firstly embarked on a career in education in Kobe, Japan. It was whilst teaching home economics - cooking, nutrition and food science – that she truly fell in love with the world of gastronomy and made the decision to pursue her passion in professional cooking. In 2003 Hideko left Kobe for London, to attend Le Cordon Bleu where she graduated with distinction in 2005.
Praised by everyone for her innate talent with pastry, Hideko went on to work in some of the capital’s best restaurants, including 6 years at Restaurant Gordon Ramsay Royal Hospital Road. From joining in 2003 as a trainee chef, she worked her way up to become Head Pastry Chef. In 2009 wanting a new challenge, she took a position at The Connaught Hotel as Sous Pastry Chef where she was also in charge of Pastry at Restaurant Hélène Darroze at The Connaught.
In November 2010 she joined the team at the three Michelin star The Fat Duck as Head Pastry Chef. Her unique skills and love of experimentation with desserts has made it the optimal great fit. Responsible for the running of the pastry department, she also worked closely with the Development Team on new desserts and chocolate work