Michele Abbatemarco Of Est Awarded Best Pastry Chef By Gault&Millau Japan 2024

Tokyo, Japan – In a prestigious event held on March 18, 2024, Michele Abbatemarco, the talented Pastry Chef at est, the signature restaurant at Four Seasons Hotel Tokyo at Otemachi, was honored with the Best Pastry Chef Award by Gault&Millau Japan. This accolade is a testament to Michele's exceptional skill and creativity in the art of pastry making. "I am deeply honoured to receive such a prestigious award," Michele expressed, acknowledging the collective effort of his team and the quality of ingredients that play a crucial role in their creations.

The Gault&Millau Best Pastry Chef Award celebrates chefs who bring originality and individuality to their confections, especially as a memorable end to a meal. Michele's work at est is a perfect example of this, where desserts are not just treats but an artistic expression that complements the Japanese-French cuisine offered by Chef de Cuisine Guillaume Bracaval. Together, they create a dining experience that is both light and refined, drawing heavily on Japanese culture and ingredients.

Michele's approach to desserts is akin to creating art, aiming to evoke emotions that leave a lasting impression on those who experience his creations. This philosophy will be showcased in May 2024 through a collaboration with Japanese artist Saki Tanaka. Their project will blend the themes of "Breath" and "Rhythm" from Tanaka's work into edible forms, highlighting Michele's award-winning talent.

Moreover, sustainability is at the core of Michele's dessert philosophy. The pastry team at est is committed to minimizing food waste by repurposing imperfect fruits into delicious sauces and jellies. Approximately 95 percent of ingredients are sourced locally, reflecting Michele's dedication to understanding and utilizing Japanese ingredients and producers who share a unique approach to their craft.

Gault&Millau, established in 1972 by journalist Henri Gault and editor Christian Millau, is more than just a restaurant guide. It aims to build strong connections within the culinary community by focusing on exceptional chefs, ingredients, service, and the importance of terroir. Michele Abbatemarco's recognition by such an esteemed guide underscores his significant contribution to the culinary arts and his commitment to excellence in pastry making.