Ogata has more than 17-years of experience in business development and marketing, especially conceptualizing the confection of products. His expertise also includes providing training and lecture for confectioners as well as identifying the market needs. Ogata graduated from “Ecole de Patisserie de Tokyo in 1997”, and he worked at “Salon de the Cerisier” and “Doeux Sucre” in Tokyo. After those work experiences, he moved to Paris to learn more advanced skills from Arnaud Larher, MOF, for a year and then went to Quiberon, France to train at HENRI LE ROUX. He came back to Japan as a Chef Patissier for HENRI LE ROUX Japan, and then was in charge of a merchandise development at YOKU MOKU for 7 years. He has received many awards both in Japan and abroad such as Maple Sweets Contest JAPAN 2006 and Concour Gastronomic ARPAJON Piece Artistique 2007. He has joined Barry Callebaut Japan in April 2015 as Head of Tokyo Chocolate Academy™ where he provides classes and technical advice for CALLEBAUT products.
