Rosewood - São Paulo
Chef Saiko Izawa was born in Tokyo and raised in the middle of a green tea plantation in Shizuoka, next to the famous Fuji Mountain. During her childhood, Izawa was always in contact with nature: fishing, planting strawberries, picking chestnuts on the hill and gathering herbs for sweets, among other dishes. She was already practicing the concept of “slow-food”.
When she was living in Sao Paulo as a mother of two, Izawa started distributing sweets and breads.
Izawa later graduated from Le Cordon Bleu in Tokyo and Paris. She worked at Le Cordon Bleu in Paris and later interned at restaurants in the pastry department.
Izawa returned to Brazil, where she worked as a pastry chef for the D.O.M. Group.
Working in Attimo per Quattro, she received, alongside the restaurant, the first Michelin Star in Brazil. Further on in her career, Izawa worked as a pastry and bakery chef at the acclaimed Casa do Porco Restaurant, which was ranked No. 39 in the World’s 50 Best Restaurants List in 2019 and No. 4 in the Latin America’s 50 Best Restaurants List.
In 2017, Izawa was named Best Pastry Chef by the Latin America’s 50 Best Restaurants List.
At the end of 2018, Izawa returned to Le Cordon Bleu school in Sao Paulo to teach classes, where she rediscovered classic French confectionery.
In December 2019, she was Brazil’s representative chef at the Fortune Most Powerful Women Next Gen Summit dinner in California, USA.
From 2020 until September 2021, she provided consulting services to biscuit and chocolate manufacturers for the development of new products and is currently the chef pâtissier at Rosewood São Paulo Hotel.