Hotel Metropole Monte-Carlo has appointed Satomi Kanai as head pastry chef. She will oversee the patisserie and manage a team of 11 staff in the hotel's dining outlets, including the restaurant Joël Robuchon Monte-Carlo and Yoshi, under the supervision of executive chef Christophe Cussac.
Japanese Kanai's passion for pastry began when she attended Le Cordon Bleu culinary school in Paris and went onto start her professional career at Pierre Hermé in Paris. She has also worked at a number of Joël Robuchon's restaurants across the world.