Nicolas decided to continue the family tradition in the kitchen, he started his career at the tender age of 14 at the well known Lycee Hotelier Belliard in Paris achieving his Diploma after four years. The Tattinger family employed him for their prestigious 5 star Hotel Concorde in Paris where he attained the position of Chef de Partie.

Spotted by the Roux Family he joined the team and worked at Gavvers and The Poulbot and the other Roux oulets before finally moving to the Gavroche where he finished as Head Chef for 7 years. We are very proud that he has joined our team.