Nicolas Houchet

Nicholas Houchet

Born in Nancy, France, Chef Nicolas gained his first experience of pâtisserie at the age of 15 by taking up various work placements in local restaurants and bakeries.


Having found a passion for French pâtisserie he went on to study the craft for 5 years as an apprentice at Restaurant Hammerer, a pâtisserie, chocolaterie and boulangerie in Nancy, where he trained under an award winning mentor, Jean Claude Hammerer (Pastry Chef of the year 2000).


He then went to work as Chef de Partie at prestigious 5-star hotel Le Grand Hotel de la Reine (located at UNESCO world heritage site Place Stanislas in Nancy) catering for up to 1000 guests at hotel banquets.


In 2005 Chef Nicolas travelled to England in search of his next venture; along with 2 French associates he set up pâtisserie Macaron in London, where he would work as Head Chef for 5 years and take on the role of Director for 2 years. After only 8 months of trading, Macaron won the TimeOut Best London Pâtisserie 2006.


Chef Nicolas has also participated in several competitions, coming 2nd in the French Festival National du Croquembouche in 2002 and 11th in the Festival International du Croquembouche in 2004.


Chef Nicolas joined Le Cordon Bleu in 2010 as Pâtisserie Teaching Chef.


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