Sweet Talk: Gafencu interviews Nicolas Lambert, Asia’s Best Pastry Chef 2018

Nicholas Lambert, pastry chef of Four Seasons Hong Kong, may be just in his early 30s, but all the accolades showered on him so far (and all of which he so deserves) speak volumes about the talent of a man whose vision is well beyond his years. The latest trophy under his belt is the coveted Asia’s Best Pastry Chef 2018 Award, sponsored by Valrhona, a title that he has just won at the highly prestigious Asia’s 50 Best Restaurant Awards held in Wynn Palace Macau recently. We caught up with Nicolas Lambert just after the Awards Night to talk about all things sweet.   

Congratulations on winning the award for Asia’s Best Pastry Chef. How do you feel?

It came as a total surprise! Winning this award is such an emotional moment for me. I need to thank my wife, my family and my team at Caprice for all the support. After three years of working in Hong Kong with Four Seasons Hotel, I can easily say that this is the best achievement I could have got so far.

What were the challenges along the way?

The journey wasn’t exactly an easy ride. When I first arrived in Hong Kong, I didn’t speak English at all. But I am grateful for all the support that I have got from my colleagues, particularly from my pastry team at Caprice, all of whom who have been there for me since the very beginning.

Do you have any mentor that you look up to?

Philippe Torti, my first boss, is a person I really look up to. He’s like a second father to me. He had mentored me through my first five years of learning how to make pastry.

What is the inspiration for your favourite dish?

I love desserts with hazelnut. I can find inspiration everywhere – in a museum, in nature, while looking at a painting or anywhere else – but never in other pastry creations, because it is very important to have my own unique style and identity. I want my pastries to be shaped by my personality.

You have achieved so much at a relatively young age. What’s next on the cards for you?

  I am young in terms of age, but I started making pastries at the age of 15, so everything I have done in these 15 years has been a labour of love and passion. For me, going to work everyday is immensely enjoyable.

Moving on, I will continue to travel more and meet as much people new people as possible. I believe that when you open yourself to new experiences, anything can be possible. Working in the hospitality industry opens door to many countries – there are 100 or more Four Seasons Hotels and Resorts to explore!

Thank you.

Interview by: Suchetana Mukhopadhyay