–Shunsuke Saegusa (PALET D’OR)
Grand chef, PALET D’OR (Tokyo Marunouchi, Aoyama, Ginza and Osaka Umeda). Being an expert in the field of chocolates and confectioneries, Chef Saegusa set up a fully- fledged bean-to-bar studio in Kiyosato, where he carefully and wisely selects a great variety of cacao beans for his creations from bonbon chocolates to chocolate confectionery. He will be responsible to oversee the production environment, recipe development, human resource development, and also manufacturing.
–SLisette Scheers, L.Inc
Dutch by heritage, born in Singapore and having lived in Malaysia for most of her life, Lisette is highly adept at mixing design elements from Asia to Europe. Her renowned brand – nala designs, has been gaining more and more popularity not only in Malaysia but also in Paris.
–Nayuta Chocolatasia Sdn Bhd
A time-honored chocolate maker in Malaysia that owns a bean-to-bar chocolate factory studio. Nayuta Chocolatasia Sdn Bhd inherits Japanese techniques in manufacturing high quality chocolate.
–Tachibana & Co.,Ltd.
Tachibana & Co.,Ltd. is a specialized trading company where its staff travel between countries, handling all kinds of cacao beans from rare varieties to generally consumed beans. For NAYUTA, the company found producers who carefully work on cacao production in the Philippines, Vietnam and Indonesia.
–Isetan Mitsukoshi Ltd.
It has been 15 years since Isetan held its first “SALON DU CHOCOLAT” in Japan, which was back in 2003. The event triggered a chocolate boom in Japan. Isetan Mitsukoshi takes charge of NAYUTA’s branding with its specialist marketing techniques and knowledge, creating a strong business plan.