Corporate Head Baker
A Japan native with baking experience from across the globe Tetsuya Yamaguchi posesses a unique knowledge of the art and science of bread making. Currently serving as Corporate Head Baker at L’ATELIER de Joël Robuchon in New York City, Tetsuya has been working with Joël Robuchon and his team for almost twenty years.
While studying political science at KEIO University in Japan, what first began as an experimentation with baking, developed into a full-blown career opportunity when he became interested in baking bread. After graduating from the Technology Institute of Bread in Japan and gaining further knowledge through bakery jobs, Tetsuya landed the job of a lifetime after long admiring the work of Chef Joël Robuchon.
Tetsuya spent 18 years in Tokyo, working for all five of Robuchon’s Tokyo locations, masterfully executing and developing his French bread baking skills while being directly trained by Joël Robuchon himself. Later, he helped open Robuchon locations across Asia and North America, including Bangkok, Shanghai, Hong Kong, Tapei, Montreal, and Las Vegas, where he curated the bread program as Chef Boulanger and also trained staff.
Now, serving as Corporate Head Baker for L’ATELIER de Joël Robuchon, he gears up to open the L’ATELIER de Joël Robuchon latest location, in New York City’s Meatpacking District. Rounding out what is sure to be one of the most special dining experiences in New York City, the restaurant will feature an onsite bakery within the space, a hallmark for L’ATELIER locations across the globe.
With Tetsuya at the helm, the bakery within the restaurant will produce five different types of house breads daily, and will be served to guests as soon as being baked, ensuring that the bread is always as fresh as possible. Signature breads will include Mini Baguettes, ‘Escargot’ (olive oil swirl brioche), Integrale (whole wheat) and Pain au Fromage (baguette baked with melted Comté cheese).