About us






REIKO   ( Culinary Instructor )

Reiko’s love of baking began after living in Munich, Germany during her teenage years.  That is where she first came across the beauty of traditional European pastries.

After graduating Keio university, majoring in law, she moved to London, England.

During her six year stay, she attended Le Cordon Bleu culinary school. She graduated with top honours from the French pastry program and also completed the intermediate French cuisine program.  After obtaining her pastry diploma, she worked at Claridge’s hotel in Mayfair, London.

She has also worked at pastry shops and boulangeries in Tokyo, Japan.

She has been teaching in Vancouver since 2011. 

Reiko refreshes her skills by attending French pastry programs for professionals and French Cuisine Programs every year in Paris,France.





REIKO  ( 講師)



在英中、Le Cordon Bleu London 校フランス菓子科を首席で卒業し、同校フランス料理科中級過程まで終了。















Giorgio Dio ( Culinary Advisor )

Giorgio grew up in an Italian family in Toronto, Canada.

He graduated from Le Cordon Bleu London obtained French Cuisine Diploma and worked at the Sir Terence Conran owned restaurant, Quaglinos in central London.

After moving back to Canada, he worked at restaurant Didier in Toronto; under chef/owner Didier Leroy. Whom is one of only three French master chefs working in Canada.

In Vancouver Giorgio spent a few years at Bacchus at the Wedgewood hotel, Vancouver’s only Relais and Chateaux designated hotel. Then onto the Shangri-la hotel and Market restaurant by Jean Georges, also the French bistro Au Comptoir in Kitsilano.