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Le Cordon Bleu short course ingredients

 Pastry Chefs

Le Cordon Bleu Daikanyama Pstry Chef Toyonaga Yuji Toyonaga
Le Cordon Bleu Japan Pastry Technical Director

Chef Yuji Toyonaga graduated from a culinary school in Tokyo and later worked as a pastry chef at 'Cafe Troisgros' in Shinjuku. In 1992, he traveled to Europe to further enhance his skills and worked at several Michelin starred restaurants such as 'Jean -Pierre Bruneau' in Belgium, 'L'aubergade', 'André Mandion' and 'Michael Azouz' in France as well as patisseries associated with the Relais Desserts association. During his time in France, he was appointed Pastry Chef and Chocolatier at 'Michael Azouz' and was certified as the first Japanese member of the 'Compagnon de Tour de France'. After his return to Japan in 1997, he worked as a pastry chef at 'Marianne' in Omotesando, Tokyo. Then in 2001, he began working as an instructor at a pastry school in Tokyo. Chef Toyonaga has received numerous awards throughout his career including awards in Confiserie at the Japan Cake Show in 2002, 2003, 2005, and 2011, and for Chocolat Pièce Montée in 2006. He joined the pastry team of Le Cordon Bleu Tokyo in 2010 and became our Technical Director of Pastry in 2013.
Le Cordon Bleu Daikanyama Pstry Chef Honda Hiroyuki Honda
Pastry Chef

Chef Hiroyuki Honda changed his career to become a pastry chef. He gained experienced at a traditional cake shop in Japan, where he achieved excellent results before deciding to travel alone to France to further his studies and gain more experience. In France he worked for patisseries such as 'Lenôtre'. After his return to Japan, 'Lenôtre' established a branch in Tokyo, where Chef Honda became the entremets chef and grand chef. He joined the pastry department of Le Cordon Bleu Tokyo in 1996.
Le Cordon Bleu Daikanyama Pstry Chef Dminique Dominique Gros
Pastry & Bakery Chef

Chef Dominique Gros is from Savoie, in South-Eastern France, near the Alps. After working in patisseries in his local area, he moved to Paris, where he worked at 'Maxim's de Paris' and then 'Le Meridien' in Paris and London, where he worked as a pastry chef. Dominique move to Japan in 2000 and joined Le Cordon Bleu as a Pastry and Bakery Chef. In bakery, he specializes in viennoiserie such as croissant and brioche, and in pastry all manner of tarts. He also does ice carving, and often demonstrates this skill at special events to entertain guests.