Kenji Yoshitsuka is a Japanese-Filipino pastry chef based in Auckland and Head Pastry Chef at InterContinental Auckland and Advieh, named Cuisine Magazine’s 2025 Pastry Chef of the Year. Beginning his culinary journey in Japan at 17, he has built a reputation in New Zealand fine dining for highly visual, precise desserts that blend classical technique with storytelling and unexpected flavours inspired by Japan, the Philippines and New Zealand, and has competed to represent New Zealand in 2023 for the ICC in Lyon, France. His work balances artistry, multicultural influences and emotion, making him one of New Zealand’s most exciting emerging pastry talents.
“The Bocuse d’Or represents the ultimate test of my craft: a chance to turn creativity, culture and precision into something worthy of the world stage.”
