Thirty-two-year-old Jonny Kui’s cakes display his caliber and experience in crafting exquisite pastries. As a graduate of France’s premier pastry school Ferrandi, he has gone on to work for renowned Parisian patisseries Arnaud Larher and Patrick Roger. In 2008, he ventured on his own by accepting consultancy projects in Manila and abroad. In between travels, he finds time to make bonbons, croissants, and cakes in his home, giving city folk a taste of his masterpieces like the bestselling Nebuleuse and the Imperial Matcha Tiramisu, both using only the finest ingredients he can get his hands on such as premium quality daiginjo sake and Hokkaido milk. There’s much thought, technique, and labor put in his pastries, and this becomes even more evident upon the
first satisfying bite.