i. Biography
Since 2013, the pastry counter at Mori Yoshida in Paris has been led by Mori Yoshida himself, with cakes as the clearest expression of the house. The line is spare: formal pastry training at Nippon Kashi Senmon Gakko, a patissier role at Park Hyatt in Tokyo in 2000, and then the Paris address devoted to the work.
The Path
Formal pastry training at Nippon Kashi Senmon Gakko gave Mori Yoshida the base that later carried into service at Park Hyatt in Tokyo in 2000.
The Work Today
At Mori Yoshida in Paris, Mori Yoshida has served as pastry chef since 2013. The work is pastry, and cakes sit at the center of how the house is presented.
Signature
The signature dishes include Gâteaux, Paris-Brest with black sesame, Le Fraisier Japonais, and Érable Caramélisé. Each sits within a pastry program that speaks through cakes and plated sweets rather than flourish.
In Their Words “Paris is a world capital of pastry, and it is with respect for this history that we are making, here, our dream of making the best cakes possible.”
Acclaim
The measure is plain and public: “Paris is a world capital of pastry, and it is with respect for this history that we are making, here, our dream of making the best cakes possible.”
Profile updated July 2026
FAQ
Asked of Mori
What is Mori Yoshida's current role?
As of 2026, Mori Yoshida is Pastry Chef.
Where did Mori Yoshida train or study?
Mori Yoshida trained at Nippon Kashi Senmon Gakko.
