Susumu Shimada Japan

The impressive career of Susumu Shimada began with an apprenticeship at Dalloyau (from 1972 to 1975), followed by two years spent working as a Pastry Chef at Maxim’s de Paris restaurant in Tokyo. He further developed his skills at the Pâtisserie A. Lecomte where he was master pastry chef for ten years. Today he runs his own pastry boutiques in Tokyo; “Pâtisserie Shima“ & “L’Atelier de Shima”. As member of numerous prestigious culinary associations; Susumu is a member of the board of the Académie Culinaire de France in Japan, Vice President of the Tokyo Confectionery Association, Chairman of the Club de la Galette de Roi, member of Les Amis de Curnonsky, and Vice President ad Technical instructor at the Federation of Japanese Confectionery Associations.
He is also one of the rare Japanese craftsmen to have received the prestigious title of Chevalier of the "Ordre du Mérite Agricole".