Originally from Nancy, France, Nicolas Houchet has been Executive Pastry Chef at The Savoy in London since December 2022. Formerly a leading lecturer at Le Cordon Bleu London and winner of the 2022 European Pastry Cup, he has built a solid career within the international pastry scene.
Nicolas Houchet grew up in Nancy, France, where he discovered his passion for pastry during a school Easter placement in a local pâtisserie, preparing celebratory chocolate eggs. He later honed his skills under the mentorship of renowned Jean-Claude Hammerer, first at Ristorante Hammerer and later at the Grand Hôtel de la Reine in Nancy, where he worked for about five years.
In 2005, Houchet moved to the United Kingdom and opened his first pâtisserie, Macaron, which was crowned Time Out’s Best London Pâtisserie in less than a year. In 2010, he joined Le Cordon Bleu London as a pâtisserie lecturer, eventually becoming team leader of the department.
In December 2022, he was appointed Executive Pastry Chef of the prestigious Savoy Hotel in London, marking a milestone in his professional journey.
