CHEF |
CHEF NICOLAS LAMBERT
SENIOR EXECUTIVE PASTRY CHEF AT FOUR SEASONS RESORT DUBAI
Born into a lineage of quintessential French boulangers and pâtissiers in the charming village of Epinal, northern France, Chef Nicolas Lambert has carved a remarkable path in the world of pastry. In this interview, Chef Nicolas Lambert shares what has shaped his extraordinary culinary journey into becoming a senior executive pastry chef at Four Seasons Resort Dubai.
Can you tell us about your early beginnings in the culinary world?
Growing up in the charming village of Epinal in northern France, I was immersed in the world of baking from a very young age. My parents, who were quintessential French boulangers and pâtissiers, ran a bakery that served as my playground. By the age of two, I was already involved in the craft, and this early exposure sparked my passion for pastry.
What was your first big break in the industry?
My big break came in 2010 when I won my first pastry competition, the ‘Festival National de Croquembouches,’ making me the youngest winner in the event’s history. This achievement opened doors for me, and I soon found myself working under the guidance of Master Pâtissier Chef Sebastien Bouillet in Lyon, where I honed my skills and gained further recognition.
How did working with Chef Jerome de Oliveira influence your career?
Working with Chef Jerome de Oliveira in the south of France was a turning point in my career. It was a period of intense learning and growth. I expanded my techniques, managed a team of chefs and interns, and even met my now wife. This experience was invaluable in shaping my professional journey.