Fumiko Moreton


After graduating from the Pacific Institute of Culinary Arts at the top of her class, Fumiko Moreton began her culinary apprenticeship as a cook for the Fairmont Vancouver Airport Hotel and the Terminal City Club.

She soon branched out into cake decorating and realized she had found her calling in pastry arts. She is currently the Executive Pastry Chef at the Terminal City Club and has successfully competed in various local and international competitions.

“I love TEALEAVES tea. I use the Earl Grey tea for my Earl Grey Opera cake and macaroons. My pastry inspiration is using the best seasonal ingredients, and baking with care for each individual creation. I want to explore more with your tea! For the summer, I want to make something refreshing, like jelly or mousse. It would also be interesting to use Earl Grey or Jasmine for a chiffon wedding cake.”

While obtaining her red seal, Chef Moreton won first place at the annual Karl Schier competition, and her success continued as she won the 18th annual Quady wine dessert competition in Vancouver and the Lindt chocolate competition in Calgary. As a supporting member of Team Canada, she helped win a silver medal for the team at the American Culinary Classic in Chicago and won gold standing at the IKA Culinary Olympics in Germany as a member of Team BC. In 2009, Fumiko received Les Dame d’Escoffier scholarship and used the opportunity to take chocolate and sugar showpiece courses under award-winning Chef Ewald Notter.

At the beginning of this year, she became a coach of Culinary Team Canada Junior, and helped them win a gold medal for the hot competition and a silver medal for the cold competition. Fumiko recently studied silicon mold-making at Chicago School of Mold Making and learned how to make her own original molds. She used this knowledge to her advantage at the IKA Culinary Olympics 2012 in Germany.

Recommended Tea

loose leaf tea | black

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