Our Nico has a passion for everything food. He trained in France, in the coastal city of La Rochelle. He started working as a pastry chef 18 years ago and has experience working with some of the best chefs in the world. One of them being French master chef Pierre Gagnaire. Nico was Head Pastry Chef to a team of 11 at the two Michelin Star restaurant, Sketch, in London. Here he adopted Gagnaire’s culinary philosophy: honesty, sincerity and integrity. Before this he worked in Relais & Châteaux restaurants in the USA and the Coutanceau group in France.
Nico was attracted to New Zealand because of his love for rugby and here he has worked as Head Pastry Chef for Kauri Cliffs and at Peter Gordon’s Sugar Club at the Sky Tower.
Each piece of Nico’s chocolate is hand crafted using his perfected skills, knowledge and creativity. His style is influenced by a variety of cultures and cuisine and his attention to detail and high standards means his chocolate will be some of the best you have ever tasted.