During his 20-year tenure at the Hotel New Otani, Tokyo, Naoya Okamura nurtured his talent during which time he was pastry chef at Pierre Hermé Paris boutique within the hotel. His career blossomed when he became pasty chef at La Tour d’Argent Tokyo where he mastered the art of creating sophisticated French pastries. In March 2013, he was appointed executive pastry chef at Shangri-La, Hotel Tokyo. Okamura’s repertoire of pastries varies from classical deserts to innovative sweets while he also incorporates flavours and ingredients to suit the Japanese palette. His artistic endeavour is mirrored in the unique flavours and designs of Shangri-La Hotel, Tokyo.