The Mandarin Oriental Gourmet Shop

After starting his career as a baker in his hometown of Shizuoka Prefecture, Chef Tomohiko Nakamura spent about 12 years honing his skills in the bakery division of Joël Robuchon in Tokyo and Taipei. Additionally, he worked as the sous chef baker at a French bakery in Wellington, New Zealand, and later served as the chef baker in Sydney, Australia. There, he played a key role in the launch of the first authentic Japanese-style bakery, contributing not only to the kitchen operations but also to the design of the kitchen. Drawing on his extensive experience at Joël Robuchon and the skills he gained in various environments, he now oversees all the bread production as the chef baker at Mandarin Oriental, Tokyo.