International
Fumiko MAUBERT
Pastry Chef : 1 restaurant
In 2002, while working as a nutritionist trainee at the Lasserre restaurant, Japanese Fumiko Maubert met the man who would become her future husband and business partner, Anthony Maubert. "In my home country, a nutritionist is a doctor who heals through food. I wanted to offer French cuisine, which was very much in vogue, to my patients. That'show I came to France."
The following year, Fumiko joined Le Crillon, then returned to Japan to open a high-end pastry store. In 2004, the couple met again in Saint-Tropez, at Arnaud Donckele's La Vague d'Or. Fumiko then left to learn the butcher's trade with an acquaintance. She returned to her homeland, this time in Kobe, as a pastry trainer at Le Cordon Bleu, working with MOFs Nicolas Bernadé and Bruno Le Derf. In 2008, she worked as a nutritionist in a luxury maternity hospital.
In 2009, just as her husband landed his first position as executive chef at the Les Barmes de l'Ours hotel in Val-d'Isère, Fumiko joined him in the pastry department, then went on to work in a nearby sushi restaurant. Three years later, the couple joined Michel Bras in Laguiole, she as pastry chef and he as commis.
They struck out on their own in 2014, opening their own restaurant, Assa, in Blois. The establishment was soon hailed by the Gault&Millau guide, which awarded it 3 toques. Anthony is crowned Grand de Demain 2015, while Fumiko wins the Pâtissier trophy at regional level in 2022.
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