Japan

Following his apprenticeship at Dalloyau in France and Pastry Chef at Maxim de Paris in Ginza, Japan, Chef Susumu Shimada developed his career at A. Lecomte, the very first French pastry shop in Japan where he worked as Master Pastry Chef. In 1998, he opened his own pastry chop “Patisserie Shima” and he was the first person to introduce French pastries in Japan; such as Cremet Anjou, Crème Brulee. In 2004, he opened a second pastry shop called “L’Atelier de Shima”.

His continuous passion and hard work to introduce French cuisine in Japan has been highly recognized. To show this, in 2005, he received the prestigious title of Chevalier from the “Ordre du Merite Agricole” a very prestigious title and not easily granted particularly to a Japanese national. This without a doubt reflects the talents of Chef Susumu Shimada as being one of the best patissiers in Japan.

Chef Susumu Shimada represents prestigious organizations; he is a member of the board of the “Academie Culinarie de France” in Japan, Vice President of the Tokyo Confectionery Association, Chairman of “Club de la Galette de Rois”, Technical instructor and vice president of the Federation of Japan Confectionery Associations.

Chef Susumu Shimada looks forward to seeing the works of the world’s best chocolate craftsmen/women, who he considers as the future leaders of the chocolate and pastry sector.