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Miyawaki, who previously served as a Grand Chef at Qu'il fait bon, offers innovative dessert proposals and branding support.
Profile
Kazuya Miyawaki
In 1968, He was born in KYOTO.
After graduating from high school, worked in confectionery stores in Kyoto and Okayama.
At the age of 23, he joined Rêve de Chef, a prosperous confectionery store in Kobe. Served as section manager of the production department.
Later, he was invited as a grand chef for the patisserie [Qu'il fait bon], which operates nationwide in Ginza, Aoyama, and other locations.
Prepared for independence while working as a lecturer for a major dairy manufacturer and famous patisseries nationwide.
In July 2007, he opened Patisserie Le Frutier in Seika-cho, Kyoto.
Gallery
Contact
We are available for consultation regarding the management of sweets and confectionery stores. Please feel free to contact us.
・Advice on new product development for cake stores
・Advice on the development of sweets that make the most of fruits and other ingredients.
・Advice on sweet menus for cafes and restaurants
・Advice on human resource education
・Advice on career development for young patissiers
↓↓↓Please email us first↓↓↓
info@le-fruitier.jp
Record
【March 28, 2024.】
Demonstration training was held at a confectionery seminar in South Korea.
