Asuka Mizushina Pastry chef : Consultancy / Exclusive private pastry chef
About Me.
Innovative pastry chef with over 14 years of experience in creating unique and artistic desserts. Extensive pastry experience from Michelin star restaurants, luxury fine dinning restaurants, and famous private clubs such as Boulangerie Patisserie. Skilled in conceptualizing and executing original deserts with a focus on high-quality ingredients and cutting- edge techniques. Asuka has worked across the globe with establishments in London, Paris and Tokyo.
Experience
- Lio London Head Pastry chef
- HORA Opening menu consultant
- GINZA St James’s Seasonal menu consultant
- BISUSHIMA Head Pastry chef
- The Annabel’s Pastry Jr sous chef
Skills
- French pastry technique
- Micheline star restaurant technique
- New creative thinking
- After noon tea manage
- Event coordination
- Artistic pastry design
- Vegan desserts
Some pictures
Pistachio Millefeuille
Handmade puff pastry, Pistachio custard, Sour cherry, Basil
Blue-cheese cheesecake
Blue cheese, walnut, Honey, Fig, EVOO
Modern style Tiramisu
Orange, Crispy chocolate, Mascarpone, Espresso
Pavlova Banoffee
Banana, Dulce de lechee, Cardamon, Sea salt, Cinnamon
Golden Manchego cheesecake
Basque cheesecake with Manchego, Honey, Fig, Raspberry
Banana caramel chocolate mousse
Banana, Salted caramel, Dark chocolate, Pecan nut
Valentine’s Day dessert “Love”
White chocolate, Rose, Winter berry, Champagne
Vegan exotic fruits sundae
Dragon fruits, Mango, Passion fruits, Pineapple, Coconut
Fig and mulled wine eton mess
Mulled wine, Fig, Orange, Almond, Vanilla
Matcha creme brûlée
Matcha, Pear, Ginger, Honey
Yuzu peach melba
White peach, Yuzu, Vanilla, Almond, Raspberry
Christmas apple crumble
Mince pie filling, Apple, Cinnamon, Vanilla, Black currant
Birthday cake
Belgium dark chocolate cake
Dessert canapés
Finger desserts for event
Hear it from My Happy Clients
Alex FurusawaGinza St James’s / Executive chef Asuka is a very talented and passionate pastry chef. Her extensive experience allows her to be very diverse and can accommodate multiple cuisines in her own way. I had the pleasure of having her curate desserts for me in my restaurant with a modern touch but maintaining the Japanese touch that was very important for me - which she executes immaculately!