Takemura Akiyo 350x350 - LRoom Cafe,

LRoom Cafe

Biography

Akiyo Takemura grew up in Sapporo, Japan, surrounded by luxury French and Japanese sweets. Akiyo’s parents worked in a hospital, constantly being showered with gifts of various sweets by patients that desired to show their gratitude for their care. These memories of sugary indulgences instilled a fiery passion for Pastry in Akiyo, which led her to pursue her career today.

Akiyo graduated from Sapporo University in Japan, and then moved onto New York City and received her second degree. In the hopes of reaching opportunity and availability of ingredients, both of which are required for... READ MORE

Akiyo Takemura grew up in Sapporo, Japan, surrounded by luxury French and Japanese sweets. Akiyo’s parents worked in a hospital, constantly being showered with gifts of various sweets by patients that desired to show their gratitude for their care. These memories of sugary indulgences instilled a fiery passion for Pastry in Akiyo, which led her to pursue her career today.

Akiyo graduated from Sapporo University in Japan, and then moved onto New York City and received her second degree. In the hopes of reaching opportunity and availability of ingredients, both of which are required for success within the pastry world, Akiyo began her new journey.

Through Akiyo’s first venture, she proved her strengths by creating a seasonal, multicultural dessert menu and executing high-volume projects. In the past few years, opportunity has flourished to advance her culinary knowledge through working with Vegan Divas- finding a vegan desserts passion, and Francois Payard Bakery, their sister bakery.

In 2018, Akiyo joined the team at Lroom Cafe where Luxury French pastries and flower themes shape the Union Square cafe. From fruit designed pastries to creating new options for customers, Akiyo enjoys making the elaborate, beautiful desserts, while also perfecting and challenging her art.

READ LESS
What is your favorite NYC restaurant? And what is your go-to dish? Atomic is my new favorite restaurant. I love their creativity. It's one of the restaurants that creates stories through their environment, tablewares, plate designs and  food. I really enjoy their seasonal testing menus. What is your ultimate meal? A meal that I made. What three things are always in your pantry? Chocolate, sugar and flour. If you weren't a chef, what would you be? A Real Estate Broker. If you could cook with anyone, who would that be? My parents and friends. What’s your favorite NYCWFF memory? I had the chance to talk with many other famous chefs at this event. Great experience!