A New Pastry Chef at the Hôtel Métropole Monte-Carlo

The Hôtel Métropole Monte-Carlo announces the arrival of Satomi Kanai
Satomi Kanai will oversee the patisserie and bakery at this luxury hotel, where she will be working with Christophe Cussac, Executive Chef.

Her task is to create the dessert menus for the Joël Robuchon Monte-Carlo restaurants (which have two Michelin stars) and the Japanese restaurant Yoshi (one Michelin star).  She will also create the teatime treats for the Lobby and desserts for the MetCafé, a Joël Robuchon catering concept in the Métropole Shopping Centre offering "eat in" and take-out food.

At 30, Satomi Kanai already has a brilliant career behind her, and has worked in some of the most prestigious establishments.

Satomi, who is Japanese, discovered her passion for patisserie while training at the Cordon Bleu cookery school in Paris.  She began her professional career with Pierre Hermé in Paris, then worked at the Tateru Yoshino restaurant in Tokyo as assistant pastry chef.

In 2004, Satomi joined Joël Robuchon's team in Tokyo at the Château Joël Robuchon, as pastry sous-chef.  She went on to work at the Atelier de Joël Robuchon in New York in 2006 and joined the Atelier de Joël Robuchon in Taipei when it opened in 2009.