Born and brought up in Osaka, Japan, her family runs a traditional udon noodle restaurant where they also sell wagashi. Suzue was brought up surrounded by many food inspirations. While Suzue helped wagashi making at home, she used to wonder how the patisseries were made next door which led her to discover the world of patisserie.
Suzue studied at the Le Cordon Bleu in London and Paris and obtained both Patisserie and Culinary diplomas. During her training days, she gained various experiences from the world's leading hotels. Eventually, Suzue was promoted to be in charge of the renowned afternoon tea pastries at The Savoy London. She also achieved several awards including the Gold award for Tea Pastries and the Gold medal at the Culinary Olympics.
Suzue co-founded and built the premium brand 'William Curley' which won several chocolate awards and joined the world's leading association, Relais Desserts. During this time she also mentored young pastry chefs who now work successfully as pastry chefs around the world.
Suzue's philosophy is to 'Spread the Joy of Patisseries' and she would love to teach and share her skills with you.
The Mont Blanc course was my second course with Sozai! I enjoyed it very much. Suzue is a very knowledgeable instructor and it was very easy to follow her.
I only can recommend Sozai!
I had a dorayaki online course where I learned so much about making this tasty and popular Japanese dessert. The course was very informative, energetic and we had a good time 😊
Looking forward to my next course with Sozai!
I had a lovely cook along class with Suzue. She has explained everything so clearly. I never made Dorayaki nor Mizuyokan but look at these! 😍 I am confident making Dorayaki again with her recipe now.Thank you!!
It was easy to follow and the teacher responds to our questions spontaneously. Fun to watch other students working in the kitchen as well.
The topic was also fun with a bit of Japanese taste to it!