Talented prodigy whose brand of French pastry magic is wowing Asia
It might be said that a Frenchman born into a family of boulangers and patissiers really had only one destiny. But, for Nicolas Lambert, it was not simply to open up a little bakery in the centre of Paris – or indeed in Epinal in northeastern France, where his parents had done exactly that.
Lambert’s childhood heralded the start of a journey that saw him excel at institutions such as Hôtel Plaza Athénée and Patisserie Intuitions by Jerome De Oliveira, culminating in him joining Caprice at the Four Seasons Hotel in Hong Kong in 2015 – a career move that has seen him rise to the very top. While he may be young, at 30, to receive the prestigious title of Asia’s Best Pastry Chef, sponsored by Valhrona, Lambert has been building up to this for his entire life, having learned the first nuances of baking while at the feet of his parents from just two years old.
Lambert’s passion for pastry led him to throw his enthusiasm into competitions as well as his career. As a 21-year-old, he triumphed in the Festival National des Croquembouches competition, making him the youngest cook to receive the accolade. While a chef de partie at Plaza Athénée, he entered the Trophée Pascal Caffet competition, producing a hanging cowboy chocolate display that stood 180cm tall and weighed 30kg. The feat took him 10 months to perfect and typified the dedication he has to his field. Lambert won the competition, of course.
Following his time at Athénée with Christophe Michalak, a role as sous chef at Intuitions proved to be his last career step in France before he took the job in Hong Kong with the Four Seasons Hotel. Lambert now complements the cooking of Caprice chef de cuisine Guillaume Galliot, producing desserts such as Tahitian and Madagascan mille feuille and a composition of raspberry delicacies.
With almost 100,000 fans on Instagram alone, Lambert has achieved a cult following that goes way beyond Asia and France. With this new accolade under his belt, the demand for Lambert’s desserts will surely only increase.
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Images: Four Seasons Hotel Hong Kong