Chef Igarashi started his career as a pastry chef at Patisserie Colombin in Tokyo where he quickly grew his talents. He then moved to France and worked at the Patisserie Cartron and the Hotel Seiyo Ginza as Executive Pastry Chef.
He joined Mandarin Oriental, the only six-starred hotel in Tokyo from pre-opening in 2005 as its Pastry Chef,
and was promoted to Executive Pastry Chef in 2008. In 2010, Igarashi lead the National Team to the
Amoretti World Pastry Team Championship, where not only Japan became the overall winner for the first time in history, but also awarded Igarashi as the winner in the Best Degustation ‘taste of products’ category,
which ensured his status as the World Champion Pastry Chef of the Year.
Chef Igarashi is now dedicated to his pastry shop Patisserie La Rose des Japonais which achieves USD1,100,000 annual sales with only 5 staff.
1994 Runner-up of World’s Junior Pastry Competition
2001 Silver Medal of World Pastry Cup (WPC)
2010 Champion of Amoretti World Pastry Team Championship (WPTC)