Ai Kawazoe

Ai Kawazoe majored in English at the Tokyo Women’s University in Japan before studying at Le Cordon Bleu to become a chef. She takes a different approach to French gastronomy with an inspired vision, unparalleled technique and passion. She has worked in grand establishments such as the Conrad Tokyo Hotel, and was involved in the production of the book Molecular Gastronomy: Scientific Cuisine Demystified, by Jose Sanchez 2014.