Horiuchi Rin
Pastry specialist and connoisseur Horiuchi Rin is a young protégé Chef with a knack for turning flavourful delicacies into spectacular works of art. At only 26 years old, he’s already proven his talents by crafting some of the best desserts in HK while creating mesmerising visual appeal and an alluring call to the palate. Graduating from the Chateau de Vigny Culinary School, Rin went on to work through a tour of fine dining restaurants in France including Restaurante Castellas, Le Grand Véfour, Boulangerie Regis Colin, Au Chant du Coq, and Restaurant SKAB before returning to Japan to join the team at Boulangerie Francaise DONQ, Restaurant TAKUMI, and TIRPSE Japan and finally gracing us with his talents right here at TIRPSE Hong Kong.