James Holehouse has been appointed Executive Pastry Chef at Park Hyatt Tokyo
Park Hyatt Tokyo has appointed James Holehouse as Executive Pastry Chef, effective February 1, 2018. In his new role, Chef Holehouse will oversee the concepts and creations of the hotel’s patisserie and confection offerings including the sought-after seasonal desserts of the Pastry Boutique. The Canadian native, Chef James Holehouse received his culinary degree at George Brown College in Toronto before completing his baking apprenticeship at Northern Alberta Institute of Technology and the Shaw Conference Centre in his birth town of Edmonton. Soon after graduating, he went on to work at King Edward Hotel, where he decided to become a pastry chef. Honing his masterful skills in chocolate showpieces, wedding cakes, airbrushing and sugar works such as sugar blowing, and the crafting of pastillage and gum-paste flowers, Chef Holehouse has also competed in many international baking competitions. The most notable one that he competed in was the 2016 Coupe du Monde de la Boulangerie in Paris, where he represented Canada’s debut at the final. He credits each competition in helping him develop into the pastry chef that he is today. Chef Holehouse first joined the Hyatt group in 2006 at Hyatt Regency Calgary as a pastry chef then went back to the Shaw Conference Centre the following year to become Executive Pastry Chef at the age of 28. He returned to Hyatt in 2012 as Executive Pastry Chef at Grand Hyatt Taipei and then in 2016, he became the Executive Pastry Chef at Grand Hyatt Hong Kong.
