Four Seasons Tokyo’s Michele Abbatemarco wins Gault&Millau Japan’s best Pastry Chef 2024

Published on March 21, 2024

The Best Pastry Chef Award for this year’s edition of Gault&Millau Japan was announced on March 18, 2024, going to Michele Abbatemarco, Pastry Chef at est, the signature restaurant at Four Seasons Hotel Tokyo at Otemachi.

“I am deeply honoured to receive such a prestigious award,” says Michele. “I would like to express my sincere gratitude to Gault&Millau as well as to all the producers who provide us with high-quality ingredients every day. This award goes to est’s entire pastry team, who share my passion for dessert. We will continue to work hard and provide our guests with artistic creations that remain in their memory. We look forward to seeing you all at est.”

The Best Pastry Chef Award from Gault&Millau is a prestigious honor, recognizing confectionery masters for the originality and distinctiveness of their creations, often serving as a perfect conclusion to a fine dining experience.

Artistic Dessert Experience at est

est, renowned for its Japanese-French cuisine that reflects a profound understanding of Japanese culture and ingredients, showcases Chef de Cuisine Guillaume Bracaval’s exemplary dishes, celebrated for their lightness and finesse.

In perfect harmony with Guillaume’s culinary vision, Pastry Chef Michele Abbatemarco creates elegant, delicate desserts infused with beauty and sensitivity. Each exceptional creation embodies the emotional essence of culinary art, employing textures, colors, and shapes to evoke a profound creative spirit.”

In May 2024, Michele will join forces with renowned Japanese artist Saki Tanaka for a special collaboration at est. Tanaka’s central themes of “Breath” and “Rhythm” in her artwork will be mirrored in edible creations by Michele, showcasing his award-winning artistry.

Sustainable Desserts with a Sophisticated Twist

Michele and the team at est are committed to creating desserts with a minimal environmental impact. They adopt an eco-conscious approach by repurposing imperfect fruits into flavorful sauces and vibrant jellies, thereby reducing food waste.

Michele prioritizes locally sourced ingredients, with about 95 percent of his supplies coming from handpicked producers across Japan. This approach stems from years of studying Japanese ingredients and a commitment to supporting producers known for their unique methods and dedication.

Drawing inspiration from Japan’s 72 micro-seasons, Michele’s desserts showcase fresh seasonal fruits alongside traditional ingredients like Wasanbon, Gyuhi, and Agar, which have been integral to Japanese cuisine for centuries.