THE PENINSULA TOKYO APPOINTS NEW EXECUTIVE PASTRY CHEF PASCAL CIALDELLA International artisan reinvents sweets while ensuring that the iconic Peninsula signatures continue to be offered

The Peninsula Tokyo is pleased to announce the appointment of Pascal Cialdella as Executive Pastry Chef starting October 20, 2017. With 30 years of extensive experience as a pastry chef, Chef Cialdella brings to the team, a dynamic perspective and accomplished skill set in the realm of luxury artisanal creations.

Born and raised in France by Italian parents, Chef Cialdella started his career at the mere age of 15 as an apprentice under the wings of renowned Chef Jean Jung, finalist of the 1987 M.O.F. (Meilleurs Ouvriers de France, a pastry competition in France). He moved onto working in Michelin-starred restaurants, namely L’Agath in Luxembourg and L’Ortolan in Berkshire, honing his skills by crafting traditional French cakes, pastries and chocolates. After completing a four-year stint teaching at Le Cordon Bleu in London, he relocated to Seoul in 2008 overseeing the pastry and bakery team at Imperial Palace Hotel. In 2009, Cialdella joined Grand Hyatt Incheon as Executive Pasty Chef where he led a team of 34 chefs, overseeing four kitchens. At his most recent post as Executive Pastry Chef at The Park Hyatt in Tokyo, he steered a pastry team of 22 chefs managing a production kitchen for six outlets while supporting regional corporate events.

Raised in the countryside of northern France with an environment rich in nature, Chef Cialdella treasures local, high quality ingredients and is selective of each source. Having lived in Japan for two years, he enjoys the beauty of the country’s distinct four seasons and the harvest that they bring, and he looks forward to working with The Peninsula Tokyo’s passionate culinary team in creating desserts ranging from simple to innovative items. Warranted by his experience as a culinary instructor, he will also focus on enhancing a creative environment while reinforcing engagement and development of his team members. Of his appointment, Executive Chef Massimiliano Ziano commented, “I am very pleased to have Pascal join The Peninsula Tokyo and our team of passionate pastry chefs and believe his talent and skills will bring our products to a new level, enhancing our offerings for guests to enjoy.” Chef Cialdella is fluent in French and English and has basic communication skills in Italian, German, Korean and Japanese.