Titanion

24/08/2026

HK & Macau purchases only. We are currently working on obtaining licenses for exports to the US and EU.

This is a product collaboration with •INNOSPIRE•, a Hong Kong–based equipment brand dedicated to pastry-focused innovation.

We often find that pastry chefs need to work with a rotating turntable when piping, decorating cakes, or finishing other pastry creations. However, the options available on the market have been quite limited. Some chefs even resort to using the rotation function of a record player, but it only spins in one direction and the speed cannot be adjusted.

On the other hand, machines launched by some major brands tend to be bulky and heavy. They require an external power source, take up a lot of space, and are not practical for chefs who need to travel—whether for public demonstrations, teaching classes, or international work trips. Their prices are often comparable to that of a stand mixer.

The arrival of •INNOSPIRE• changes that. By combining thoughtful design with 3D-printing technology, INNOSPIRE has significantly reduced both the weight and production cost of the •Inno Turns•. Compact and portable, it allows cakes weighing up to 1 kg to rotate smoothly in both directions, making piping and decorating more flexible, efficient, and accessible for pastry professionals.

14/08/2026

Chef Marco Garattoni’s culinary journey began with a clear vision: cooking was not simply a passion, but his chosen path.

Growing up surrounded by the aromas and flavors of home cooking, Marco discovered the kitchen as a place of curiosity, memory, and creation. Even as a child, simple kitchen tools sparked his imagination and inspired the desire to transform food into something meaningful.

His professional path began in small local restaurants and trattorias, where he learned the value of discipline, local ingredients, and continuous improvement. These formative years gave him a deep respect for the foundations of Italian cuisine and the importance of craftsmanship.

Marco later expanded his experience in renowned Michelin-starred restaurants, including •Disfrutar in Barcelona•, •Berton in Milan•, and •Ristorante Magnolia in Longiano•. Each kitchen contributed to his evolution, sharpening his technique and broadening his creative vision.

For the past two years, Marco has led the kitchen at •Ancora in Cesenatico•, where he expresses a cuisine built on technique, research, product respect, and creativity. His work reflects both precision and emotion — a balance between experience, innovation, and the identity of the ingredients.

This personalized titanium tool set, engraved with his name and a Michelin star symbol, celebrates not only his achievements, but also the dedication, discipline, and passion behind every plate he creates.

05/08/2026

~Titanion Story~

Yesterday, I returned to •Ta Vie•旅•, Chef Hideaki Sato’s three-Michelin-starred restaurant, and it instantly brought me back to 2016, when I had the privilege of working alongside him and his incredible team.

Among the many great chefs I’ve worked with — from Heston Blumenthal, Joël Robuchon’s team, Demon Chef Alvin Leung, and many more — Chef Sato has always stood out. His palate is extraordinary. He has the rare ability to bring out the most subtle flavours from ordinary ingredients and turn them into something quietly unforgettable.

He did not teach me magic, but it often felt close.

Working beside him, I learned through every detail: how he seasoned each protein, when to add white pepper so it would not burn, how many drops of oil to use, how to wash rice the Japanese way, and how to create greatness with minimal space, manpower, and resources.

More than techniques, he taught me leadership, creativity, discipline, and the importance of unlearning bad habits.

Years later, his work ethic still inspires me. I once asked him, back when Ta Vie had one Michelin star and just over 30 seats, if he would move to a bigger restaurant when more stars came.

He replied, “No. Smaller restaurant, fewer seats.”

That answer stayed with me. While many seek bigger and more, Chef Sato showed me that success can also mean becoming better within oneself.

Happy Birthday, Chef Sato. Thank you for being my great sensei and for never holding back your knowledge. Your way has helped shape me into the “head chef” of this tool-making “restaurant” TITANION

I am honoured to have met you, to have presented you with some of my own creations, and I hope these little tools will serve you well in the days ahead.

P.S. You still make the best staff meals.

01/08/2026

As a young cook many years ago, one of my greatest joys was catching a glimpse of legendary chefs.
But meeting them? That was almost impossible.

And even if they happened to dine at the restaurant where you worked, you were still nobody — just a kid in the kitchen. The kind who might nervously ambush them during a quick toilet break between courses, hoping for a few seconds of their time.

Starting Titanion changed everything.

It didn’t just give me the opportunity to meet chefs from around the world — it allowed me to offer something meaningful in return. A true value exchange. I could gift them creations of my own.

Sometimes I feel like a dwarf weaponsmith crafting tools for adventurers.
The item master. ⚒️

I recently had the pleasure of meeting one of Japan’s finest pastry chefs, Yohei Nakayama (.nakayama ) during his visit to Hong Kong and Taiwan for exclusive product demonstrations.

To my surprise, he had already heard of our tiny brand. He told me it was his pleasure to use our tools — our spatulas and tweezers — and even expressed interest in collaborating with Titanion to create a knife dedicated to pastry chefs.

Moments like this remind me why I do what I do.

If you see me around — on the street, in your restaurant, your bakery, or your café — even a five‑minute chat means the world to me.

Meeting the chefs who use my tools is a privilege I never had when I was just working quietly in someone else’s kitchen, without a name, without something to offer in return.

And for that, I’m truly grateful. 🙏

Special thanks to Riko for introducing Chef Yohei to us. 🥰 (Riko is the person you guys need to know if you want to come to China and Japan to give classes)

29/07/2026

Before Titanion, I (Byron) took a small detour into the world of Japanese kitchen knives. It didn’t last long, but it taught me a great deal — how a knife business truly operates, and just how much craftsmanship goes into making a great blade.

For a long time after that, I was hesitant to create our own. The responsibility felt heavy. Knife-making isn’t something you approach lightly, and I wasn’t sure we were ready to step into that realm.

But eventually, I couldn’t resist.

I wanted to make something small and personal — a petite paring knife I could carry on trips, one that handles all sorts of mise en place. Simple. Clean. Thoughtful. The kind of knife you instinctively reach for to do most of your daily chores.

I made this one with Chef Tia The Boujee Foodie in mind.

Black is her color, and I’ve always admired the way she shares her craft. It takes courage to put your face and voice out into the world — to be vulnerable, to open yourself to strangers, and sometimes to harsh judgment. Not everyone is brave enough to do that.

I hope this knife, in her favorite color, accompanies her for many years to come — in quiet prep moments, in creative bursts, and in all the stories yet to unfold.

24/07/2026

At Titanion, we continuously research, redesign, and optimize professional tools for bakers around the world.

Many kitchen tools haven’t evolved in decades. As international exchange becomes more frequent, we noticed a common challenge — even a 45 cm ruler can be difficult to fit into a suitcase.

That’s why our products are designed specifically for world-class culinary professionals.
We focus on lightweight, compact design, using medical-grade titanium alloy manufacturing, allowing chefs to carry less weight and save space while traveling abroad to share their craft.

This time, we are honored to collaborate with Katsuhiko Imanishi, a Japanese master baker and pastry chef, renowned for winning the *Galette des Rois Championship* and for his exceptional pastry and pie crust techniques.

We are proud to introduce Titanion tools to him for the first time and support his artistry on the global stage.

LightweightDesign ProfessionalTools CulinaryInnovation GaletteDesRois

24/07/2026