Akiyo Takemura

Cha-An Tea House

As a child in Sapporo, Japan, Akiyo Takemura grew up surrounded by luxury French and Japanese sweets. Akiyo's parents worked in a hospital and were constantly showered with gifts of various sweets and chocolate by the patients that desired to show their gratitude. Her childhood memories of sugary indulgences instilled a passion for the world of Pastry, leading her to pursue a career in that field. After graduating from Sapporo University in Japan, Akiyo moved to New York City with the hope of opportunity and availability of ingredients, both of which are required for success within the pastry world. Akiyo launched her career working at Sakagura in NYC, but soon moved on to Choux Factory, where she stayed for three years and was in charge of the pastry division for the four locations in Manhattan. She eventually moved into the head pastry chef position, but decided that it was time for a change of scenery. She then joined the team at a modern Japanese brasserie, Zenkichi in Williamsburg, Brooklyn where she was able to fuel her creativity by constructing unique desserts with the use of quality sake and other exotic ingredients. In 2009, Akiyo accepted a position as the Executive Pastry Chef at Pranna Restaurant. She proved her strengths by creating a seasonal, multi-cultural dessert menu and executing high-volume projects, such as private events and corporate catering. In 2011, Akiyo was giving the opportunity to work under Executive Chef Manabu Inoue at Morimoto NYC, where she assisted Iron Chef Morimoto's events and furthered her knowledge in the world of pastry. Akiyo decided to move on her position at Cha-An Tea House and she creates and using variety of tea dessert and Japanese sweets. She is excited to advance her culinary knowledge.


Learn More About Akiyo Takemura:

What is your favorite New York City restaurant?

Zuma NYC

What would be your last meal on earth?


I always keep ________ in my fridge.

Bottle of wine and variety of cheese

What is the best advice you have ever been given, and from whom?

"There is no shortcut for hard work and experience" Chef Anne Burrell