Yu TANAKA

Pastry Chef : 1 restaurant

Presentation

Yu Tanaka grew up in Japan and, influenced by his Paul Bocuse-trained chef father, entered the restaurant business at the age of 15. He studied at the Ardeur pastry shop in Fukuoka, then in the kitchens of the Daitôen restaurant. In 2009, he discovered baking at Chez Sagara. "The owner was also a pastry chef, so I was able to learn about viennoiserie, bread, dry cakes..."

His arrival in France in October 2009 marked a new impetus in his career. Put in touch with the chef through his father, he joined Pâtisserie Sadaharu Aoki for a year.I started out as a commis," he says, "I didn't speak French or English, so it was a bit difficult. Then he continued his career as a commis pâtissier at Il Vino, in the 7th arrondissement of Paris. But a problem arose: his visa was about to expire. The Japanese returned to Fukuoka, first to the Chez Sagara bakery, then to the Pierre Marcolini pastry shop in Tokyo, to learn the art of chocolate.

Back in France, visa in hand, Yu Tanaka returned to Il Vino, this time as head pastry chef. "I learned a lot from Enrico Bernardo: wines, desserts, how to use the product..." After four years with the establishment, the pastry chef left for La Réserve Paris. "My dream was to work in a palace with a large brigade."

Since July 2016, Yu Tanaka has been officiating at L'Épicure, within the Bristol. He started out as sous-chef pâtissier, and is now the restaurant's head pastry chef. To reward him, Gault&Millau awarded him the Trophée Pâtissier Île-de-France in 2023. It's the first prize I've won in my life," he says, "I never expected it at all!

I.B.