As a (lucky) child in Tokyo, Manabu Inoue feasted every morning on croissants baked fresh by his doting mother. These aroma-filled food memories instilled in Inoue a passion for French food and a desire to cook, though he never imagined a future in pastry. On his first day at culinary school Inoue came face to face with a significant challenge: blood literally made him sick. Inoue, however, was determined to make good on his childhood dream. He enrolled in Pastry, and discovered his calling.
Inoue earned the Diplome de Patisserie from the Ritz-Escoffier Ecole de Gastronomie in Paris, and moved on to kitchens in France and Switzerland to hone his craft. The reputation he built for himself earned him pastry positions at the Michelin one-star restaurant Lion d'Or in Geneva, Switzerland and the Michelin two-star restaurant of the Hotel du Rhone, also in Geneva. In Geneva, he also spent one year honing the craft of making and carving chocolate at a local chocolatier.
Following his stint in Europe, Inoue worked for four years as pastry sous chef under Chef Joël Robuchon at the Chateau Restaurant Taillevent-Robuchon in Tokyo, Japan. Inoue credits his “passion for simplicity and fervent concentration” to his time with Chef Robuchon.
After four very intense years under Robuchon, Inoue sought to expand his horizons and moved on to Atlanta, Georgia as pastry chef at the AAA Five-Diamond Ritz-Carlton Dining Room. From there, he moved on to become the executive pastry chef to Iron Chef Masaharu Morimoto at his restaurants in Philadelphia, Washington, DC, and New York City. Today, his pastry exemplifies his appreciation for precision and harmony, and his joy in creating fond food memories.