Alongside Kanako Sakakura, they direct their particular pastry concept of LESS, the initials of Love, Earth, Simply, Sustainable, in Tokyo’s residential and commercial area, Meguro-ko. A thoughtful pastry that reflects the concerns of both chefs after long careers. Previously, this chef of Italian origin had directed his own pastry consultancy, in which he showed equally his passion for oriental ingredients – not in vain he had been a pastry chef in New York’s Nobu -, his search for vegan creations, and his work in the internal architecture of each dessert.
“Less is more speaks our philosophical approach to pastry making in terms of restraint and honesty”
so good.. magazine #23
Featured in so good #3, so good #10, so good #16, so good #18 and so good #23