Early Life: A Sweet Beginning
Born into a family of boulangers and pâtissiers in the quaint village of Epinal, France, Nicolas Lambert’s destiny in the world of pastry was almost preordained. From the tender age of two, he was immersed in the art of baking, learning the craft and rigor of pastry-making at his parents’ bakery. This early exposure ignited a passion that would shape his future.
Crafting Skills: The Formative Years
At 15, Lambert embarked on a formal journey into the culinary world. He apprenticed under Philippe Torti at Pâtisserie du Musée in Epinal, balancing hands-on experience with academic pursuits. Over five years, he earned three diplomas, laying a solid foundation for his career. His quest for knowledge led him to esteemed establishments across France, including Patisserie Yves Musquar in Nancy and Patisserie Sebastien Bouillet in Lyon. In Lyon, Lambert honed his skills in large-scale production while maintaining artisanal quality. His dedication bore fruit when he became the youngest winner of the Festival National de Croquembouches in 2010.
Rising Through the Ranks: Paris and Beyond
Lambert’s journey continued in Paris at the renowned Plaza Athénée, where he worked under the guidance of Christophe Michalak, the 2005 World Pastry Champion. This experience introduced him to the intricacies of hotel pastry operations. His talent shone through when he clinched the Prix Spécial Présentation Bonbons at the Trophée Pascal Caffet competition.
A subsequent move to Cannes saw him working as Sous-Chef for Jérôme de Oliveira, the 2009 World Pastry Champion. This period was transformative, both professionally and personally, as he met his future wife during this time.
Global Ventures: Hong Kong and Russia
Eager to broaden his horizons, Lambert accepted the role of Pastry Chef at the two Michelin-starred Caprice in Hong Kong. Despite language barriers and the challenges of a new environment, he thrived. His efforts were recognized when he was named Best Pastry Chef for Hong Kong and Macau by Tatler Magazine in 2016 and 2018.
In 2018, he achieved the distinction of being the youngest ever Asia’s Best Pastry Chef, as awarded by The World’s 50 Best Restaurants. His journey then took him to St. Petersburg, Russia, where he served as Executive Pastry Chef at Four Seasons Hotel Lion Palace. During this tenure, he embraced Russian culture and celebrated the birth of his first child.
Dubai: A New Chapter
In 2021, Lambert embarked on a new adventure in Dubai, taking on the role of Senior Executive Pastry Chef at Four Seasons Resort at Jumeirah Beach and Four Seasons Hotel Dubai International Financial Centre. His innovative creations, such as “The Bee” series, have captivated the palates of Dubai’s residents and visitors. These desserts, inspired by local flavors and ingredients, showcase his ability to blend tradition with innovation.
His excellence has been acknowledged with multiple awards, including Pastry Chef of the Year 2022 by Gault & Millau and Hotel Pastry Chef of the Year 2022 by Caterer Middle East.
Philosophy and Vision
Lambert’s pastry philosophy emphasizes simplicity and the use of seasonal produce. He believes in highlighting a few flavors and textures to maintain the integrity of core ingredients. This approach ensures that each creation is both visually stunning and delectable.
His journey underscores the importance of patience, dedication, and continuous learning. As he advises aspiring chefs: “Take time, take it step by step. You need to learn the basics because pastry is like painting – you have blue, white, red, yellow, and after that, you can play.”
Current Endeavors and Inspirations
Today, Lambert continues to push the boundaries of pastry art in Dubai. His latest creation, “The Bee 4.0,” reflects his commitment to innovation and excellence. By incorporating regional ingredients and drawing inspiration from local culture, he crafts desserts that tell a story and offer a unique sensory experience.
His journey from a small village in France to the global stage serves as an inspiration to many, illustrating that with passion and perseverance, one can achieve greatness.
Conclusion
Nicolas Lambert’s story is a testament to the power of dedication, adaptability, and a relentless pursuit of excellence. From his early days in his family’s bakery to his current role in Dubai, he has remained true to his passion for pastry. His journey inspires aspiring chefs and food enthusiasts alike, proving that with hard work and a love for one’s craft, the sky is the limit. Do follow him on Instagram.
