With her pâtisserie Délicatisserie in Paris and the title of the World's 50 Best Pastry Chefs, Nina Métayer has captured the hearts of dessert lovers with innovative creations that combine technique, creativity, and high-quality ingredients. Her culinary philosophy is based on a deep respect for seasonality and the pastry, making each of her creations a true masterpiece.
The Biography
Nina Métayer was born in 1988 in La Rochelle, in the Nouvelle-Aquitaine region of France. Growing up in a family that instilled in her a love for quality food, she decided to pursue a career in pastry after a year-long school exchange in Mexico. Métayer began with a diploma in baking and, after gaining work experience in Australia, returned to France to complete her pastry training, graduating top of her class at Ferrandi School Paris.
Métayer's professional career began in the prestigious settings of Paris, working at Le Meurice under the guidance of Yannick Alléno and the team of chef Camille Lesecq. She was then promoted to pastry chef at Hotel Le Raphaël, where she created her first signature dessert, the Exotic Île flottante, which was noted by the gastronomic press as the third-best sweet discovery of the year.
In 2016, she was named Pastry Chef of the Year by Le Chef magazine, followed by the Pastry Chef of the Year title from the Gault&Millau guide in 2017. She worked with Jean-Francois Piège for the opening of Le Grand Restaurant, contributing to its success and earning two Michelin stars within six months. Subsequently, she collaborated with the Franco-Russian group Café Pouchkine, developing a range of desserts for the international market.
In 2020, Métayer opened her pâtisserie, Délicatisserie, in Paris. Her philosophy revolves around the use of fresh and seasonal ingredients, creating desserts that are both delicious and visually appealing. Some of her most celebrated creations include Cœur de Framboise and Tarte au Citron Réinventée. Métayer is known for her attention to detail and her ability to transform simple ingredients into true works of art.
Beyond her work as a pastry chef, Métayer conducts masterclasses worldwide and serves as a judge in prestigious competitions such as the Bocuse d'Or and the World Chocolate Masters. Her career has been marked by numerous awards, including the title of Pastry Chef of the Year by GQ Russia magazine in 2018, being named one of France's top gastronomy personalities under 30 by Atabula, and the most recent titles, such as the first woman to be chosen as the best pastry chef in the world by the International Union of Bakers and Confectioners (2023) and the first woman to be elected best pastry chef in the world by The World's 50 Best Restaurants (2024).
