Hidemitsu began his career as a Commis Chef in a confectionary factory and local cake shop in Yokohama, Japan. He had a two-year stint in Belgium and France that strongly influenced his creative style. He then joined Park Hyatt Tokyo as the Demi Chef de Partie, specialising in the cake, bakery and event kitchen for eight years. Prior to joining Grand Hyatt Jakarta, Hide was in a five-star hotel in Guam as a Pastry Sous Chef.
With more than 16 years of experience in pastry-making, Hidemitsu aims to expand and refine the pastry selections at Grand Hyatt Jakarta. To name a few, his exemplary creations include Japanese blueberry soufflé roll and Valrhona chocolate mousse and hazelnut praline cream. These and more tasty desserts are available across the hotel’s restaurants and retail stores, including Grand Café, Fountain Lounge and La Moda – by Hyatt at Plaza Indonesia.
Further information, please call +21 2992 1298 or visit grandhyattjakarta.com.