After taking the basic and intermediate Pastry programme at Le Cordon Bleu Tokyo, Kenta Nakano acquired the Pastry Diploma by taking the Superior Pastry Course at Le Cordon Bleu Paris. He completed an internship at La Grande Epicerie de Paris in Paris before returning to Tokyo. There, he worked at JOUVAUD which is the Japanese branch of a pastry shop in France. After 4 years, he returned to France to further his skills and experience and enjoyed 4 years working in prestigious places such as Hôtel Plaza Athénée in Paris, Olivier Bajard in Perpignan and Christian Camprini in Opio.
Nakano eventually returned to Japan and spent 3 months as an assistant at Le Cordon Bleu Tokyo before joining Dalloyau Japan where he is currently the Executive Pastry Chef.