The family bakery was playground por Nicolas Lambert, and his favorite game was competing with his twin brother to see who could make the most marzipan roses. From Philippe Torti, he learned the basics of the trade; from Christophe Michalak, imagination and energy, and from Jean Marie Hiblot, he received kindness and good advice.
Lambert, who has received accolades such as Pastry Chef of the Year from the Gault Millau guide and Asia’s Best Pastry Chef from The World’s 50 Best, is currently Senior Executive Pastry Chef of both Four Seasons Hotels in Dubai, Jumeirah Beach and DIFC.
“Pastry is like a love letter; you pour a little of yourself into it and hope it touches whoever receives it”
“Pastry is like a love letter; you pour a little of yourself into it and hope it touches whoever receives it”
Featured in so good #35
