Kenji Kawasaki was born in the year of 1980. He started his career as a cook in the year 2000, in an Italian Restaurant, Sabatini di Firenze. In the year 2002, he changed his job to a Pâtisserie at ANTICA OSTERIA PNOTE as he began to gain interest in desserts which fascinates him.
By 2005, Kenji Kawasaki became Chef de Pâtisserie at RISTORANTE ANGOLA. In 2006, he then was selected for Chef de Paticceria at ISOO which is also well known in Japan.
Grand opening of RISTORANTE ARMANI in 2007, he became the First Chief-Executive Chef of the restaurant.
He was entrusted by Mr Hide Yamamoto, who was the first Chief Executive Chef of Mandarin Oriental Tokyo, to handle all restaurants and shops under HIDE YAMAMOTO GROUP as the Executive Pastry Chef in the year 2010.
He created desserts for HIDE YAMAMOTO-Finn Japanese cuisine located at Marina Bay Sands, Singapore, both SESTO SENSO-Italian Restaurant and MAESTRO K’s-Pizzeria located at Mitsukoshi Department Store in Japan, and lastly ASTELMOLA-Italian restaurant in Haneda Airport in Tokyo. His desserts brought success to all the restaurants.
A year later, in 2011, he created desserts for HY California located in Marina Bay Sands, in Singapore where he started collaborating in creating pastries with Haneda Airport Corporation.
Not long after that in 2012, he also created desserts for SESTO SENSO [H]-Italian Restaurant located at Shibuya Hikarie, in Japan.
Recently, in 2013 he created desserts for a causal Italian restaurant called Donnagolosi located in Grand Front Osaka. Kenji opened a Cream Puff Shop called Ultimate Choux Cream Shop specializing only in cream puffs in Grand Front Osaka too. Created a special cream puff called Kiwami.
Not only creating desserts in restaurant but he has great achievements in various fields as a Pastry Chef.