About Pavlo Mochi
Pavlo Mochi started with a simple idea:
to take the soft rice dough of traditional Japanese mochi and fill it with the kinds of desserts people already know and love
Inside, you might find Tres Leches, Tiramisu, Mango Passion Fruit, or one of Pavlo’s other signature flavors. The fillings are light, creamy, and inspired more by European pastry than by the classic frozen mochi found in grocery stores
Every mochi is made fresh in small batches at our East Village kitchen. Alongside the regular collection, we introduce a new limited flavor each month, often inspired by the season, a favorite dessert, or something Pavlo simply wanted to try.
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Meet the Founder
Pavlo Servetnyk is the chef and founder of Pavlo Mochi. A winner of MasterChef Ukraine, he spent years building his culinary career in Europe before moving to New York
Along the way, Pavlo trained in some of the world’s most recognized kitchens:
El Celler de Can Roca
in Girona, Spain
a three-Michelin-star restaurant
twice named the best in the world
Gaggan in Bangkok,
Thailand
personal format, developing every filling,
seasonal collection, and custom flavor himself
Neolokal in Istanbul,
Turkey
known for its modern approach to Turkish
cuisine and awarded both a Michelin star
and a Michelin Green Star.
Working in three very different kitchens gave Pavlo a broad view of how flavor, technique, and presentation can come together. At Pavlo Mochi, he brings that experience to a much more personal format, developing every filling, seasonal collection, and custom flavor himself.
Pavlo continues to lead the creative side of the company while working closely with restaurants, cafes, event planners, and corporate clients across New York.
What began as a small East Village production studio has grown into a local dessert brand, with every mochi still made fresh in small batches.
