Chef Nina Metayer : the world-best of Parisian and La Rochelle patisserie
- Founder of Délicatisserie, Paris and La Rochelle
- World Confectioner 2023 (UIBC)
- Best Pastry Chef in the World 2024 (The World’s 50 Best Restaurants)
More French chefs here. Other Pastry chefs here. More female chefs here.
_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _
Twice crowned World’s Best Pastry Chef (UIBC 2023, World’s 50 Best 2024), Nina Métayer embodies the revival of French excellence with a modern entrepreneurial vision.
Her vocation emerged at the age of 16 during a school trip to Mexico. Seeing that baking is a French expertise recognized worldwide, she decided that opening her first bakery there would be both a personal and professional milestone and she already envisioned expanding her business far beyond.
Back in France, she earned her literary baccalaureate and trained in bakery, completing her apprenticeship at Chez Paillat in La Rochelle. She then worked in Australia before pursuing advanced pastry training at École Ferrandi in Paris. Nina began her career in Parisian palaces: at Le Meurice under Yannick Alléno, then as head pastry chef at Hôtel Raphaël, before creating the dessert menu for Jean-François Piège’s Grand Restaurant, which earned two Michelin stars just six months after opening. She also collaborated with the Café Pouchkine group, developing sweet creations exported from China to Qatar. Before turning 30, she was named Pastry Chef of the Year in 2016 (Le Chef) and 2017 (Gault & Millau).
In 2019, she felt the urge to embark on new projects both in France and internationally. After contributing to the opening of three establishments in London, she designed desserts for Chaoyi Buer in Shanghai and created two exclusive collections in 2021 and 2023 for Jaeger-LeCoultre’s 1931 Café.
In 2020, Nina looked to the future by opening her first patisserie, initially 100% digital, at delicatisserie.com. This agile, flexible concept reflects her belief that excellence, environmental commitment, and social responsibility are as essential for a sustainable future as they are economically viable.
Today, she leads an international group, managing licenses, strategic partnerships, major events, and R&D for the luxury and food sectors, in both pastry and chocolate. As an ambassador of French gastronomy, she channels her leadership into a sustainable vision, promoting knowledge sharing, innovation, and female entrepreneurship.
Her creations are available in Paris and its surroundings (Printemps du Goût, Samaritaine, Halles Biltoki in Issy-les-Moulineaux) and in La Rochelle (Chez Paillat, Le Fournil).
More French chefs here. Other Pastry chefs here. More female chefs here. Go back home