I am incredibly honored and humbled to be named Pastry Chef of the Year by Desert Companion magazine. This recognition is not just for me but for the entire team at Suzuya Patisserie & Cafe—the amazing individuals who bring passion, dedication, and artistry to everything we create.

When we first opened Suzuya in 2012, our goal was simple: to share the delicate balance of Japanese and French pastry traditions with the Las Vegas community. Over the years, we’ve grown beyond our wildest dreams, moving to a larger space in 2020 and expanding to Chinatown last year. Through every challenge—including the pandemic—we’ve remained true to our vision, always striving to craft pastries that bring joy and connection to our customers.

This award is a reflection of the hard work and dedication of everyone at Suzuya, from our kitchen team perfecting each delicate crepe and pastries to our front-of-house staff who welcome customers with warm hospitality every day. It is also a testament to the incredible support from our loyal customers, who have embraced our flavors and made Suzuya a part of their lives.

One of the things that struck me most in the Desert Companion article was the mention of our crêpes—something so dear to my heart. When we first had to stop making them due to space constraints, it was a difficult decision. But with our expansion, we were able to bring them back, reaffirming our commitment to what makes Suzuya special. And of course, no surprise—our Strawberry Shortcake remains the all-time favorite!

I want to extend my deepest gratitude to Desert Companion for this honor and for recognizing the craft and dedication that go into our pastries. But more than anything, I want to thank my team and our community. Without you, Suzuya wouldn’t be what it is today. This award belongs to all of us.

With gratitude, Misuzu Ebihara

Read the full article here