Pastry Chef Minoru Miyazaki grew up in Hokkaido, Japan. He studied baking and Pastry in Tokyo at Tsuji Culinary School, and fine-tuned his techniques and skills working in several pastry shops in Japan. In 2006 Chef Miyazaki moved to the United States to help open several pastry shops in California and Hawaii. After several years of doing this he continued to gain hospitality and pastry experience by working in different environments, including some of the finest hotels and restaurants in the Bay Area, where he continued to improve and contribute his ability and experience. Chef Miyazaki joined the Guckenheimer team in 2014, where he is now Pastry Chef. When he is not working with his pastry team in kitchen, he loves being in the warm California sun and wood working at home.