Hotel Métropole Monte-Carlo Appoints Satomi Kanai as Head Pastry Chef

　　Hotel Métropole Monte-Carlo has announced the appointment of Satomi Kanai as Head Pastry Chef, overseeing the patisserie and managing a team of 11 staff in the hotel’s dining outlets including the Restaurant Joël Robuchon Monte-Carlo and Yoshi, under the supervision of Executive Chef Christophe Cussac.

　　Japanese in nationality, Satomi Kanai discovered her true passion for creating pastry after attending Le Cordon Bleu culinary school in Paris and went onto start her professional career at Pierre Hermé in Paris. From here she began her first role as Pastry Chef at Pierre Hermé, in Tokyo, Japan, before moving to the Restaurant Tateru Yoshino as Pastry Sous-Chef in 2003.

　　In 2004 Satomi Kanai joined Joël Robuchon’s team in Tokyo as Pastry Sous-Chef at Château Restaurant Joël Robuchon, leading a staff of 20, followed by a move to L’Atelier de Joël Robuchon at the Four Seasons Hotel in New York before being appointed Head Pastry Chef at L’Atelier de Joël Robuchon in Taipei, Taiwan in 2009.

　　Commenting on her appointment at Hotel Métropole Monte-Carlo; “I am particularly excited to be joining the team at Hotel Métropole Monte-Carlo. What strikes me at the hotel is the subtle combination of both the modern and classic, which is what I intend to recreate in my work. My aim is to bring my own touch and experience to the patisserie at Hotel Métropole Monte-Carlo. As far as Yoshi is concerned, the dessert menu will be based on traditional French desserts with a Japanese twist.”