Kato Minako, a pastry chef with a curious spirit, sees the world through the lens of universal values. For her, dessert is not just a sweet treat, but a powerful medium for change. She believes that “fine dining is a cycle of knowledge – a connection between the land, the ingredients, the producers, the chefs, and the diners.” Kato’s passion for food stems from her childhood, spent traveling the world with her diplomat parents, visiting renowned restaurants and discovering the limitless possibilities of cuisine. She sees food as a multifaceted art form that encompasses physics, mathematics, biology, geology, agriculture, anthropology, history, philosophy, psychology, and sociology. She considers her desserts to be “real media” that can spark awareness and initiate conversations through the medium of taste. She prioritizes using endangered indigenous plants, not out of a desire for aesthetic perfection, but because she believes in “taking responsibility for the present and creating a legacy for future generations.”
Kato’s ability to synthesize diverse information and create something new is a skill she honed during her time working as an editor for Vogue Italia after graduating from a university in Italy. Despite her passion for the world of fashion, Kato’s love for pastry prevailed, and she ultimately decided to pursue her dream. She bravely presented her homemade cakes to a bakery, and her talent quickly earned her recognition. She then went on to work under Massimo Bottura, the world-renowned chef and social activist, who deeply influenced her perspective. Bottura taught her the profound impact food can have, how it can carry meaning and stories, and how it can even subtly change the course of someone’s life.
Becoming a mother further ignited Kato’s concern for the planet, particularly the urgent need to address climate change. However, she understands that resolving environmental challenges starts with addressing the immediate imbalances and inequalities that exist. Therefore, Kato is currently focusing her energy on one of the food industry’s most pressing issues: ensuring the long-term viability of its workforce. She highlights the disheartening reality that, while cooking schools have a fairly even gender split, only a small percentage of women remain in the industry after 10 years. Many leave due to the challenges of balancing their careers with marriage and motherhood, feeling unable to envision a sustainable future in the industry. Determined to spark a change, Kato launched “Think Me” in February of this year, a dialogue project that brings together women in the food industry. Inspired by the Italian cultural emphasis on solidarity and mutual aid across generations and genders, Kato firmly believes that fostering an environment where women feel empowered to plan for their futures is crucial to building a more sustainable industry.
Kato believes that, “The feeling of ‘not being able to live’ is a consequence of something being out of balance. We need to liberate ourselves from unconsciously ingrained preconceptions like ‘women should be this way, mothers should be that way.’ This is essential for creating a society where all genders can thrive. By creating platforms for industry-wide dialogue, we can take small steps towards that future.” This unwavering commitment to inclusivity and change serves as the driving force behind all of Kato’s endeavors.
