Originally from Japan, she had always been interested in cooking and from an early age she wanted to develop her skills with formal training. Knowing that London had a dynamic culinary scene, and that Le Cordon Bleu was the best culinary school in the world, she tied the two together and came to study.
Since graduating with a Grand Diplôme® Hideko has worked in some of the capital’s best restaurants, including six years at Restaurant Gordon Ramsay, Royal Hospital Road. Joining the brigade in 2003 as a trainee chef, she worked her way up to become Head Chef. In 2009 she longed for a new challenge, which led her to take a position at The Connaught Hotel as Sous Pastry Chef.
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 this an ideal role. Responsible for the running of the pastry department, she also works closely with the Development Team on new desserts and chocolate work. In 2014 the multi-award-winning Pastry Chef launched her own company, The Sweet Art Lab, acting as its Consultant and Food Designer. Since embarking on her culinary journey, Hideko has returned to Le Cordon Bleu London to host a modern demonstration to an audience of 80 students. Creating a sweet version of a cheeseburger and chips she highlighted a selection of advanced and innovative skills and techniques.
Her inspirational demonstration enlightened students to the type of career that may lay ahead and also helped the students to recognize that she still uses techniques that she learnt as a student at Le Cordon Bleu London.