Takahiro Kudo from Towada Wins Best Pastry Chef Award
On March 17, 2025, Takahiro Kudo, hailing from Towada City, was honored with the Best Pastry Chef award at the Tokyo award ceremony for the Japanese edition of the prestigious French restaurant guide, Gault & Millau 2025, which will be released on March 18.
At the heart of the accolades, Kudo’s achievements reflect his dedication and expertise cultivated through years of training and experience. "I want to contribute to the culinary industry moving forward," he expressed during the ceremony, highlighting his commitment to his profession.
Gault & Millau, first published in Paris back in 1972, has grown to encompass culinary highlights across 17 countries. The forthcoming 2025 Japanese edition will feature 563 restaurants, including interviews with award winners who have been recognized for their exceptional contributions to the culinary arts.
The Best Pastry Chef award, according to the organization, is bestowed upon chefs who exhibit notable originality and personality, providing desserts worthy of concluding superb meal experiences.
Kudo's culinary background is impressive. He graduated from Aomori Prefectural Towada Industrial High School, and then refined his skills at confectionery school located in Morioka City. His talent blossomed through his work at renowned patisseries in Paris and esteemed hotels across Tokyo, where he developed innovative techniques to showcase fresh ingredients.
During the award ceremony, Kudo received a commemorative plate, marking the significance of his achievement, and took the opportunity to express his gratitude toward those involved, including mentors and peers.
Kudo’s aspirations extend beyond personal achievement. He remarked, "I hope my award brings joy to my hometown and I plan to contribute someday, perhaps by developing local souvenir items." His words resonate with fellow residents who take pride in his accomplishments, reinforcing the spirit of community and culture.
His current role is at a French restaurant based in Fukui City, where Kudo continues to push the boundaries of dessert creation. His unique methodologies and dedication reflect the essence of modern culinary practices.
Revisiting his roots, Kudo remains committed to elevatory standards within the Japanese culinary scene, with dreams of having his establishment recognized as one of Japan's grand maisons. With this award, he solidifies his status as not just another chef but as one actively shaping gastronomy’s future, one dessert at a time.
The Gault & Millau 2025 Japanese edition aims to inspire both enthusiasts and professionals alike, marking Kudo's significant recognition as inspiration for budding confectioners and chefs across the nation.
Contemplation of his career reveals more than personal ambition; it uncovers Kudo's passion for showcasing the richness of Japanese ingredients and flavors through dessert. "I want to express the essence of our culture through the sweets I create," he said, indicating his long-term goals of representing Japan's uniqueness on the global culinary stage.
Kudo exemplifies the rigorous training and determination many chefs undergo to achieve mastery and recognition. The bakery and confectionery industry requires relentless pursuit and creativity—a path Kudo walks with unparalleled commitment.
His win at the Gault & Millau awards is not just another plaque on the wall; it is recognition of years of hard work, creativity, and contribution to Japan's gastronomy. With each dessert, Kudo aspires not only to satisfy the palate but also to engage the soul, making his award all the more meaningful.
