In the vibrant culinary landscape of New Zealand, Kenji Yoshitsuka is emerging as a true luminary, earning his place as the pastry chef that we are watching for 2025. Kenji creates exquisite plates that are not just desserts but edible works of art. His ability to meld clever flavours with stunning presentation echoes his background in art, photography and sculpture, making each dish a feast for the eyes as much as the palate. At age 17, Kenji’s culinary journey began in Japan, where his mentor at culinary school introduced him for a role at Aquavit, the Tokyo outpost of the famed New York restaurant. His pivotal moment came when he visited the Dessert Bar in Tokyo – the showcase for edible artist/pastry chef/chocolatier Janice Wong – igniting a passion that would propel him across the globe. Upon arriving in New Zealand, Kenji quickly made a name for himself at Clooney, where he was fortunate to learn from a diverse array of chefs, including those with Michelin-star experience. At Good Group he focussed on building a cohesive team and developing recipes that harmonise traditional Kiwi sweets with modern fine-dining aesthetics, and now at Advieh at the Intercontinental Auckland, Kenji is pushing the boundaries of dessert artistry even further. It’s early days for this inspiring chef but with every dessert he proves why he deserves to be our Pastry Chef of the Year in 2025.