Yuki Hayato

Tsuji Culinary School gave Yuki Hayato the technical base that later defined her pace and precision. That kind of training asks for exact movement, consistent timing, and enough repetition for technique to become habit; the work that follows tends to show it. From 2018 to 2022, Yuki worked as chef pâtissière at restaurant étoilé parisien in Paris, where her style continued to sharpen around elegance and discipline. Those years in Paris added pressure and context, tightening the balance between restraint and expression and helping set the assured manner that now marks her pastry work.

Since 2023, Yuki has been co-fondatrice et chef pâtissière of Pâtisserie Rayonnance, where those earlier disciplines now carry into a more defined point of view. At Pâtisserie Rayonnance, her work reads as technical command with room for imagination, shaped by exacting training and the momentum of her Paris years. The result is a pastry identity built less on excess than on clarity.

Yuki Hayato is chef pâtissière at Pâtisserie Rayonnance (Paris). The role brings her training and Paris experience into one place, with the emphasis on hands-on work, precision, and ongoing refinement. At Pâtisserie Rayonnance, the focus sits on detail, texture, and form, and her position places her inside that conversation rather than beside it.

Yuki's signature dishes include PÊCHE TATIN, Saint-Hojicha, and Glace Hojicha. The set points to a pastry vocabulary that works through structure, aroma, and restraint. PÊCHE TATIN signals a familiar form handled with a contemporary edge; Saint-Hojicha and Glace Hojicha suggest a working interest in nuance and calm intensity. Taken together, the names show a style that relies on precision to keep flavor clear and the finish controlled.

Yuki Hayato has received Fou de Pâtisserie Trophies, jury prize (2024).