Emi Sasaki graduated from a top culinary school in Hokkaido and started her career as a Pastry Chef. Having specialized in both Japanese and Western desserts, she dived into the confectionary scene since then for the past 14 years. Her passion has brought her to the northern part of North America, Canada to the southern pacific, Australia which had taught her a diverse cultural taste of confectionery. Drawing from both East and West, her recipes reflect her culinary inspirations and her penchant for combining rich, diverse flavours. With her extensive experience in food and pastry collectively, she now leads and train Baristart Coffee Singapore’s team as a pastry chef produce an impeccable quality of sweet delights.
Strawberry Sweet Jar
Parfait ( Chestnut & Mont-Blanc )
For the Osaka-born Naoki Nakatsuka, a chance encounter with a latte art champion from Seattle during his undergraduates studies in Melbourne, Australia back in 2012 ignited his passion for coffee. Impressed with the refined coffee culture in Australia, he started his journey to master his craft by spending 2 years working as a barista in Australia and in Kyoto, Japan.
As part of the pioneering team at the famous Kyoto café, he brings with him an extensive experience in café management, from the setting up of a café to the use of right café equipment and the training of staff.
His passion for people, food and coffee, combined with his holistic work experiences led Naoki Nakatsuka to a career in Baristart Coffee Singapore as the Operations Manager, supporting the café’s expansion plans in Singapore. Prior to this, he was the Operations Manager of Baristart Coffee Japan, in-charge of all outlets in Japan.
