Meet Norie: 10+ Years as an Executive Pastry Chef in NYC

Hi, I’m Norie. While I currently oversee pastry programs for renowned restaurant groups in New York, including MOMOYA SOHO and Kappo Sono. However, I still identify most with the heart of the kitchen. With over 10 years of experience as an Executive Pastry Chef in this fast-paced city, I’ve dedicated my career to mastering the delicate balance of flavor and texture. Specifically, I focus on achieving that perfect “Kitsune-iro” (golden bake).

The Mastery of “Kitsune-iro”

In the world of Japanese pâtisserie, we cherish the word “Kitsune-iro” (fox color). This represents the perfect, appetizing golden-brown hue. In addition, it signifies deep flavor and peak aroma.

Early in my career, my mentor often told me, “Yakiga Amai!” (It’s too pale!). That lesson stayed with me. Therefore, whether it’s a delicate financier or a flaky puff pastry, achieving that Kitsune Golden brown is my priority. It is the secret to unlocking umami and nutty sweetness in every bite.

Bringing Executive Secrets to Your Home Kitchen

My goal with Kitsune Golden is simple. I want to translate my 10+ years of Executive Pastry Chef Norie experience into recipes for your home. Moreover, I believe professional techniques should be accessible to everyone. From choosing the right flour to mastering oven timing, I am here to help you elevate your homemade treats.

Japanese Wellness & My Roots

I was born into a tea-farming family in Shizuoka, Japan. Consequently, my palate was formed by the natural bitterness of matcha and the changing seasons. Beyond the bakery, I share how I stay energized in New York. I love integrating Japanese wellness traditions into a modern, healthy life.