Unpacking Japan Why being a chef in Japan is so exciting
Dec 12, 2025
Julien Perinet, a French pastry chef and executive at Park Hyatt Tokyo, shares his culinary journey from France to Japan. He navigates the challenges of adapting French techniques to Japanese tastes while emphasizing the importance of seasonal ingredients like shine muscat and matcha. Julien also discusses the rigorous environment of Michelin-star kitchens and the modernized approach he brings to traditional recipes. Notably, he introduces his beloved 'chocolate mama' cake and reveals how he tailors pastries to local preferences, all while preserving the artistry of pastry-making.
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Landing Park Hyatt During COVID
- Julien accepted the Park Hyatt Tokyo role during COVID after being offered several transfers within Hyatt.
- He immediately felt the hotel's global fame thanks to Lost in Translation and planned a themed cake for guests.
Baking Was Always The Plan
- Julien knew from age 12 he wanted to bake because family celebrations always ended with sweets.
- Baking made people visibly happy and became his chosen way to bring joy to others.
Patisserie Is A Wide Umbrella
- Patisserie covers cakes, confectionery, chocolate, ice cream and more under one craft umbrella.
- Chefs often specialize within those subfields but broad basics remain essential for versatility.