“Be sensitive to season, create your own story behind the dessert, plus respect the regional food culture and flavours.”
Born in 1978, Makito Hiratsuka began his professional career in Tokyo, Japan.
In 2005, he left to study pastry in France and then later had the opportunity to venture to Spain. He trained under Paco Torreblanca, who is widely regarded as one of the most innovative pastry chefs in the world.
In 2008, Makito decided to enter the world of molecular gastronomy where he spent a total of 4 years in the legendary El Bulli (a Michelin 3-star restaurant) and El Celler de Can Roca (a Michelin 3-star restaurant and best restaurant in the world by The World’s 50 Best Restaurants in 2013).
After 7 years of relentless hard work in Europe, Makito had developed his unique style combining classic/modern with east and west culture. His origin of creativities are from Asian sensation, French tradition, and Spanish avant-garde emotion. Makito is not just a professional of plated desserts, he is also an expert in the art of chocolate and delicate sugar work.
Describe your culinary philosophy in 4 words.
Season, art, story, local
What is your greatest inspiration?
If you could take a plane ride to any restaurant in the world, just for one meal, where would you go?
Restaurant in Africa where I can try the mysterious (harmless) ingredients.
What three things would you take to a desert island?
Beach umbrella, sunglasses, beer
- No.26 World’s 50 Best | Le Moût |Best restaurant in Taiwan
59 Cunzhong St
+886 4 2375 3002