Laetitia NIO

Pastry Chef : 1 restaurant

Presentation

Before becoming the pastry chef she is today, Laetitia Nio wanted to be an interior designer. "But cooking had been on my mind for too long, so I took the plunge," she says. After completing a CAP (vocational training certificate) and an additional qualification, she became an apprentice at the Arlequin restaurant, then at L'Azimut, in Morbihan. It was there that she discovered a real taste for pastry-making."I feel freer in desserts, I have the impression of having more creativity than in the kitchen."

And so began her career as a pastry chef: as a commis at Le Patio restaurant in Arcachon, then from commis to demi-chef de partie at the Miramar La Cigale hotel in Morbihan."There I came up with ideas for the menu, the buffets... There was a lot of freedom."In 2018, L'Azimut called her back and offered her the position of pastry chef, which she accepted.

After a spell at Le Tandem restaurant in Vannes, Laetitia Nio joined the Roscanvec brigade in 2021. "I wanted to get back into gastro cuisine, because that's where I have the most fun," she explains. Since then, the chef has been awarded the Pâtissier Gault&Millau Bretagne 2022 trophy. "It's given me even more drive, it's a big boost."Next step: the French Dessert Championship!

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