Le Bristol Paris announces the appointment of Yu Tanaka to the role of Pastry Chef. The 32-year-old Chef is promoted from Head of Pastry at the hotel’s three-Michelin-starred restaurant, Epicure, a position he has held since 2021.

Born in Fukuoka, Japan in 1990, Yu Tanaka attributes his passion for French gastronomy to his father, a skilled Chef and devoted epicurean who trained at Restaurant Paul Bocuse in Lyon and went on to work for a French restaurant in Tokyo. At the age of 15, Yu Tanaka decided to follow in his father’s footsteps toward a career steeped in the culinary traditions of France by training for three years in the arts of patisserie and boulangerie. At 18 years old, driven by a strong desire to deepen his knowledge, he moved to France in search of opportunity.

The ambitious young Chef joined the team at Sadaharu Aoki in 2009, a Franco-Japanese patisserie in Paris’ 7th arrondissement where he spent one year learning the art of fusion creations. After three years honing his skills as Pastry Chef of Il Vino Italian restaurant in the 7th arrondissement, Yu Tanaka joined Hotel La Reserve, in the 8th arrondissement, as Chef De Partie.

In 2016, he became Sous-Chef at Epicure, where he further developed his knowledge under Executive Chef Eric Frechon, who in turn gave him the opportunity to nurture his talent for pastry making, promoting him to Head of Pastry for Epicure, the triple-Michelin-starred establishment.

Now, after two years in the role at Epicure, Yu Tanaka will lead the pastry programme for Le Bristol, a job he has dreamed of for many years.

"At 18, I remember wanting to have a coffee at Le Bristol, but I was too shy to enter the doors of such a prestigious establishment. Now, 13 years later, I am the Pastry Chef of this Palace. It’s an incredible honour," comments Yu Tanaka.

Describing his vision for Le Bristol’s pastry offering, the Pastry Chef explains, "I learned French pastry making in France, so this will be the foundation ofmy work, although I’d also like to bring a light Japanese touch to connect with my origins."