Other
Saiko Izawa
Pastry chef
- Discipline
- Other
i. Biography
Her work centers on French pastries, and that focus gives her career a clear line: technique first, balance second, and refinement measured in layers, not gestures.
Coming Up
French pastry formed the base at Le Cordon Bleu, Paris, where Saiko Izawa trained in the discipline that would define her route through professional kitchens. From there, her path moved through a sequence of pastry posts, each one kept squarely on the dessert side of the pass. She went on to work as pastry chef at El Celler de Can Roca in Girona, then as pastry chef at D.O.M. In São Paulo, before continuing as pastry chef at Pomodori and pastry chef at Attimo. In São Paulo, she later served as pastry chef at A Casa do Porco from 2015, building a record marked by range, consistency, and command of the pastry station. The pattern is less about reinvention than about repetition done well: the pastry counter stayed her territory, and French pastry stayed the discipline she returned to. Training in Paris, then moving between Girona and São Paulo, Saiko Izawa built a profile on precision and adaptability, with each kitchen adding depth without changing the core brief.
Where They Are Now
At Rosewood São Paulo, she serves as executive pastry chef, bringing that same disciplined approach into a contemporary luxury setting. The scope is larger, but the specialty remains fixed: French pastries stay at the center of the work. The title may be higher, but the craft is the same—clean detail, controlled structure, and the kind of finish that comes from exacting pastry work.
Signature
Saiko's signature dishes include Romeo and Juliet dessert and Gâteau mont blanc. Taken together, they show two sides of the same pastry practice: one through a familiar flavor pairing, the other through a more composed, classical register. As signatures, they read as direct expressions of her sensibility, built for clarity and a clean finish rather than excess.
Honors
Saiko's honors include Latin America's Best Pastry Chef (2017). The award sits in line with the kind of work her career describes: kitchens where precision is nonnegotiable, where pastry is treated as a technical discipline, and where consistency counts as much as invention. It belongs naturally beside the roles she has held and the specialty she has maintained.
Profile updated July 2026
FAQ
Asked of Saiko
What is Saiko Izawa's current role?
As of 2026, Saiko Izawa is executive pastry chef.
Where did Saiko Izawa train or study?
Saiko Izawa trained at Le Cordon Bleu, Paris.
What recognition has Saiko Izawa received?
Latin America's Best Pastry Chef (2017).
