Ochiai Professional
Where did Ken Ochiai train in pastry?
Ken trained in Japanese pastry at Tokyo Seika Gakkou and worked for five years as a pastry chef in Tokyo.
01 · Ochiai Professional
Training between international trade and Japanese pastry
Ken holds a degree in International Trade and trained in Japanese pastry at Tokyo Seika Gakkou. He then worked for five years in Tokyo as a pastry chef, building practical production discipline and direct familiarity with Japanese pastry culture.
That background gives Ochiai Professional a rare bridge between product, production and the commercial questions asked by international buyers.
- International Trade degree
- Japanese pastry training in Tokyo
- Five years of pastry work in Japan
- Spanish, Catalan and international commercial perspective
02 · Ochiai Professional
A long career inside the family pastry business
After Tokyo, Ken developed a long career at Pastisseria Takashi Ochiai, combining production, team management, product development and B2B sales.
He understands the practical detail behind a product image: formulation, finishing, repeatability, service format, team execution and the documentation a professional buyer needs.
- Production and team direction
- Product development
- Professional sales
- Multi-channel project work
03 · Ochiai Professional
Leading the next international chapter
Through Ochiai Professional, Ken is advancing the family project with an independent B2B focus for distributors, importers, restaurant groups, hotels, catering and premium retail across Europe and international markets.