Chef Nicolas Lambert: awakening emotions through the art of French pastry
- Senior Executive Pastry Chef in Dubai
- Pastry Chef of the Year 2022 by G&M UAE
- Asia’s Best Pastry Chef 2018
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Born into a family of quintessential French Boulangers and pâtissiers, and raised in the picturesque village of Epinal, in the East of France, Nicolas Lambert is an internationally renowned and award-winning pastry chef. Entering the culinary world at the tender age of two, Chef Nicolas’s parents’ bakery was his playground, where he was immersed into the craft of baking, and which inspired him to pave his own pathway into pastry. At 15 years old, Lambert had his first taste of kitchen action as an apprentice, shadowing Philippe Torti at Pâtisserie du Musée at Epinal, whilst simultaneously studying and obtaining 3 culinary diplomas. Pursuing his dream of becoming a pâtissier, Nicolas Lambert worked across patisseries in Paris, Nancy, Lyon, and Cannes, widening his knowledge and experience in all aspects of pastry making and large product production, whilst upholding impeccable quality in each creation. In 2010, Nicolas entered and won his first ever pastry competition, and became the youngest winner of the ‘Festival National de Croquembouches’. Whilst working under the tutelage of trailblazing Master Pâtissier Chef Sebastien Bouillet in Lyon, Chef Nicolas truly honed his expertise and vision and went on to win further prestigious awards.
During the years 2011 to 2013, in Paris, Chef Nicolas Lambert refined his pastry skills at esteemed establishments such as Plaza Athénée and under the tutelage of Christophe Michalak. Starting as a Demi Chef de Partie Patissier, his talent quickly earned him a promotion to Chef de Partie Patissier within six months. Notably, he clinched victory at the prestigious 13th Edition of the Trophee Pascal Caffet in 2012, showcasing his mastery with chocolate bonbons. It was whilst working for the revered & inspirational chef Jerome de Oliveira in the south of France, that Nicolas had the opportunity to expand his technique and tenacity, as well as manage a team of chefs and interns, and a particular life defining moment – meeting his now wife.
Eager to explore the world, Nicolas took up the much-coveted role of Pastry Chef at the two Michelin-starred restaurant Caprice, Four Seasons Hotel, Hong Kong, where during his tenure, the restaurant was awarded its third Michelin star. As his first experience abroad, Nicolas not only expanded and perfected his skill in pastry design, development, and creation, but also the challenge of learning the English language. Nicolas’s dedication and sheer talent, coupled with his passion for his craft culminated in him being awarded ‘Best Pastry Chef Hong Kong & Macau’ by Tatler Magazine in 2016 and again in 2018. His impact on Hong Kong’s culinary scene was indelible and cemented his status, as he became the youngest ever ‘Asia’s Best Pastry Chef 2018’, nominated & awarded by The World’s 50 Best Restaurants. Keen to expand his globetrotting ambition, in 2019 Nicolas was deployed to Four Seasons Hotel Lion Palace in St. Petersburg, Russia as Pastry Chef where he immersed himself in the incredible culture, beautifully changing seasons and welcomed his first child.
Eager for another international challenge, in the summer of 2021, the acclaimed chef swapped St. Petersburg’s chilly weather for the warm beaches and tall skyscrapers of Dubai, becoming Senior Executive Pastry Chef at Four Seasons Jumeirah and DIFC. Within his first year of the role, Chef Nicolas was awarded three times – Prix d’Excellence 2021 by Relais Desserts, Pastry Chef of the Year 2022 by Gault & Millau and recognised by Caterer Middle East as Hotel Pastry Chef of the Year 2022.
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