Pastry Chef Kei Hasegawa of sushi and sake lounge Sashi in Manhattan Beach spent eight years at a restaurant in his native Japan, creating macaroons every single day. The dedication to his craft paid off - his macaroons today are without equal. Since his arrival in the US in 2005, he spent time at Nobu where he met one of his most influential mentors, Gabriele Riva. He joined the Sashi team in 2009 alongside 2006 New York Rising Star Chef Makoto Okuwa. Here he brings his signature light touch and stellar mastery of Japanese techniques to the dessert menu. When asked, Hasegawa claims he favors flavor over presentation, but his plates are surprisingly clean and elegant.