Let me tell you a little bit about myself…<\/h2>\n
<\/p>\n
Currently I\u2019m the Senior Executive Pastry Chef of both Four Seasons Hotels in Dubai, Jumeirah beach and DIFC.
\nHaving joined the team in 2021 from St. Petersburg, where I was the Executive Pastry Chef at Four Seasons Hotel Lion Palace St. Petersburg.<\/p>\n
Coming from a family of\u00a0boulangers<\/i>\u00a0and\u00a0patissiers<\/i>, it was perhaps inevitable that my twin brother and I should follow in the same footsteps.<\/p>\n
The seeds of pastry making were planted in me since the age of two.<\/p>\n
I learned the craft and rigor of baking at the feet of my parents in their quaint bakery in Epinal, France.<\/p>\n
My mother and father still bake croissants and baguettes there every morning.<\/p>\n
My career started at 15 years old by shadowing Philippe Torti at P\u00e2tisserie du Mus\u00e9e at Epinal, where I worked as an apprentice while studying simultaneously.<\/p>\n
After 5 years and 3 diplomas, it was time to leave the nest.<\/p>\n
First stop Nancy, working at Patisserie Yves Musquar for my first experience in the working world.<\/p>\n
It was not too long before an amazing opportunity presented itself and I took it without any hesitation.<\/p>\n
They were looking for a commis in Lyon at Patisserie Sebastien Bouillet, so I went to do a try out and was rewarded by being offered a job there.<\/p>\n
Here I got to experience huge production loads whilst remaining an artisanal pastry shop.<\/p>\n
It was also where I did my first pastry competition, which I won and became the youngest winner of the Festival National de Croquembouches.<\/p>\n
2 and a half years later I moved on to Paris, to work at The Plaza Athene as a Chef de Partie under one of the greats, Christophe Michalak\u00a0(World Pastry Champion 2005).<\/p>\n
Hotel business was a whole new experience, one that I enjoyed and really milked for every ounce of learning.<\/p>\n
During my time in Paris, I enlisted in another competition, the Troph\u00e9e Pascal Caffet and won the Prix Sp\u00e9cial Pr\u00e9sentation Bonbons.<\/p>\n
I like to think destiny intervened, when 2 years later I moved to the south of France, in Cannes to work as the Sous-Chef for Jerome de Oliveira\u00a0(World Pastry Champion 2009).<\/p>\n
Because a month into my new job an intern arrived who would later become my wife.<\/p>\n
Here I was lucky to experience a young company in the middle of its blooming!<\/p>\n
We had a big production kitchen, managed a great team, received interns from many international schools and opened up new boutiques.<\/p>\n
A couple of years passed and I felt as though I had learned and traveled all around France and it was time to experience the international world.<\/p>\n<\/div>\n<\/div>\n
[\/vc_column_text][vc_row_inner][vc_column_inner][vc_column_text css=”.vc_custom_1630328943046{background-position: center !important;background-repeat: no-repeat !important;background-size: contain !important;}”]<\/p>\n
I moved to Hong Kong for my first\u00a0Pastry Chef at the two Michelin-starred restaurant Caprice.<\/p>\n
Small little detail, I did not speak a word of English!<\/p>\n
It was a straight up battle from the beginning, between learning the ropes of a Michelin starred restaurant, adapting to life in a foreign country and managing a team of Hongkongers and learning a new language!<\/p>\n
It was a crazy, all-around growth experience and I loved it.<\/p>\n
All my struggle was quickly rewarded when 6 months into my life in HK I was elected\u00a0Best Pastry Chef 2016 for Hong Kong and Macau by Tatler Magazine.<\/p>\n
I lived in HK for 3 years but I feel like it would have taken me 6 years in France to gain the same work experience.<\/p>\n
HK is a city that lives constantly on the fast track.<\/p>\n
Specially in the restaurant world,\u00a0every day\u00a0feels\u00a0<\/b>like a Saturday night!<\/p>\n
My hard work payed off again with the award for Best Pastry Chef 2018 for Hong Kong and Macau by Tatler Magazine.<\/p>\n
Leaving HK was bittersweet as I was in need of a new challenge but also felt grateful for everything it had given me.<\/p>\n
And my parting gift was to be chosen as the youngest ever Asia\u2019s Best Pastry Chef\u00a02018 according to The World\u2019s 50 Best Restaurants.<\/p>\n
Next stop, Russia!<\/p>\n
My experience in St Petersburg has exceeded all of my expectations as I have met amazing people, enjoyed the changing seasons and learned about the Russian culture.<\/p>\n
And this city has been engraved forever in my soul because I became a father here.<\/p>\n<\/div>\n
As all good things must come to an end, my Russian journey ended after 3 years.<\/p>\n
I was very honored to be presented move in\u00a0United Arab Emirates, so now Dubai the best is yet to come!<\/p>\n<\/div>\n
[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_row_inner][vc_column_inner][vc_images_carousel images=”16689,16510,16505,16687,16436,16408,16432,16317″ img_size=”MEDIUM” autoplay=”yes”][\/vc_column_inner][\/vc_row_inner][\/vc_column][vc_column width=”1\/3″][vc_separator][vc_single_image image=”16748″ img_size=”large” alignment=”center”][vc_single_image image=”16570″ img_size=”large” alignment=”center”]\t
\n\t\n\t\tAll my struggle was quickly rewarded when 6 months into my life in HK I was elected Best Pastry Chef 2016 for Hong Kong and Macau by Tatler Magazine.\t\t\n\t\t\t\t\n\t\t\t\t\t\n\t<\/blockquote>\n\t[vc_empty_space height=”100px”][vc_column_text]<\/p>\n2022<\/em>
\nPastry Chef of the Year 2022 by Gault & Millau.<\/em><\/p>\n2022<\/em>
\nHotel Pastry Chef of the Year 2022 by Caterer Middle East.<\/em><\/p>\n2021<\/em>
\nPastry Chef of the Year 2021 by Relais Desserts International.<\/em><\/p>\n2018<\/em>
\nAsia\u2019s Best Pastry Chef by The World’s 50 Best Restaurants.<\/em><\/p>\n2018<\/em>
\nBest Pastry Chef Hong Kong and Macau by Tatler Awards.<\/em><\/p>\n2016<\/em>
\nBest Pastry Chef Hong Kong and Macau by Tatler Awards.<\/em><\/p>\n2012<\/em>
\n1er<\/sup> Price Chocolate Display \u00ab 13 \u00e8me Troph\u00e9e Pascal Caffet \u00bb.<\/em><\/p>\n2010<\/em>
\n1er<\/sup>\u00a0Price Adult Category \u00ab 6\u00e8me<\/sup>\u00a0Festival National des Croquembouches \u00bb.<\/em><\/p>\n\u00a02006<\/em>
\nParticipated in the regional selection of the trade Olympics – Nancy, France.<\/em><\/p>\n2005<\/em>
\nParticipated in\u00a0\u00ab Meilleur Apprenti de France \u00bb –\u00a0R\u00e9gion Lorraine, France.<\/em><\/p>\n[\/vc_column_text][\/vc_column][\/vc_row][\/vc_section][vc_row][vc_column][\/vc_column][\/vc_row]<\/p>\n","protected":false},"excerpt":{"rendered":"
[vc_section][vc_row][vc_column width=”2\/3″][vc_column_text css=”.vc_custom_1630328881374{background-position: center !important;background-repeat: no-repeat !important;background-size: contain !important;}”] Let me tell you a little bit about myself… Currently I\u2019m the Senior Executive Pastry Chef of both Four Seasons Hotels in Dubai, Jumeirah beach and DIFC. Having joined the team in 2021 from St. Petersburg, where I was the Executive Pastry Chef at Four […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":[],"yoast_head":"\n
About me - Nicolas Lambert<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/nicolas-lambert.com\/index.php\/about-me\/\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"About me - Nicolas Lambert\" \/>\n<meta property=\"og:description\" content=\"[vc_section][vc_row][vc_column width=”2\/3″][vc_column_text css=”.vc_custom_1630328881374{background-position: center !important;background-repeat: no-repeat !important;background-size: contain !important;}”] Let me tell you a little bit about myself… Currently I\u2019m the Senior Executive Pastry Chef of both Four Seasons Hotels in Dubai, Jumeirah beach and DIFC. 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