Grand Hyatt Jakarta introduces Hidemitsu Aso as the newly appointed Pastry Chef who unveils elevated dessert and pastry offerings made with a Japanese flair.
Hidemitsu began his career as a Commis Chef in a confectionary factory and local cake shop in Yokohama, Japan. His two-year stint in Belgium and France strongly influenced his creative style. He then joined Park Hyatt Tokyo as the Demi Chef de Partie, specializing in the cake, bakery, and event kitchen for eight years. Before joining Grand Hyatt Jakarta, Hide was a Pastry Sous Chef in a five-star hotel in Guam.
With more than 16 years of experience in pastry-making, Hidemitsu aims to expand and refine the pastry selections at Grand Hyatt Jakarta. His exemplary creations include Japanese blueberry soufflé roll, Valrhona chocolate mousse, and hazelnut praline cream. These tasty desserts are available across the hotel’s restaurants and retail stores, including Grand Café, Fountain Lounge, and La Moda – by Hyatt at Plaza Indonesia.
Grand Hyatt Jakarta
Jl. M.H. Thamrin No.Kav. 28-30, RT.9/RW.5, Gondangdia, Jakarta, Kota Jakarta Pusat, Daerah Khusus Ibukota Jakarta 10350
Presents Modern Interpretations of Mahamangsa Banquet ">
