After graduating from university, Hisashi Onobayashi joined Club Harie in 2002, where he currently holds the position of chef chocolatier. Always out to improve his skills, Hisashi participated in numerous competitions, earning himself a gold medal in the chocolate showpiece segment of the 2007 Japan Cake Show, first place in both the chocolate showpiece and entremet category at the 2010 Top of Pâtissier, and the world title as a member of the Japanese team at the 2012 World Pastry Team Championship in Texas, at which Hisashi also won the category award for best chocolate showpiece.

Hisashi participated in the national qualifiers for the previous two editions of the World Chocolate Masters, coming in second twice. Crowning himself 2015 Japanese Chocolate Master, he finally won the long-coveted ticket to Paris. And now he’s eager and ready to compete for the title of 2015 World Chocolate Master.

Where does my passion for chocolate stem from?

As I broaden my knowledge of chocolate, I can come up with more tasty combinations of flavours and ingredients, and apply new and better techniques, which makes my customers happier.

Why do I participate in the World Chocolate Masters?

I was amazed and touched when I saw Chef Naomi Mizuno's creations at the 2007 World Chocolate Masters. He won the world title, and it made me feel like I also wanted to explore the world of chocolate and take up the World Chocolate Masters challenge.

How do I prepare for the World Chocolate Masters?

I am now figuring out and preparing my chocolate creations, which I hope will surprise people!

How do I plan on convincing the jury members?

I would like to present my creations to the jury in such a way that they amaze its members with their design first and then with their taste.

What do I hope to learn from this experience?

Since there will be a lot of different contestants from different countries, I expect to see a wide variety of showpieces, cakes and bonbons in terms of design, style, taste etc. I would like to experience this diversity first-hand. I would like to learn about the different perspectives on chocolate from 20 dissimilar countries.