Nicolas GUERCIO

The globe-trotting pastry chef

After a Bac Pro in cookery, Nicolas Guercio turned to pastry-making, attracted by "its Cartesian and artistic aspects". He began his training at the Ritz, with Eddie Benghanem.

A desire to discover new horizons took him to London, where he worked at Aubaine and then for the Hakkasan group. " This period with a cosmopolitan team enabled me to develop a lot," says the chef.

He then went on to work in Dubai and the Seychelles, before flying to Japan, where he helped open Dalloyau boutiques, before moving on to Saint Petersburg. He will remain there for over six years, as head pastry chef of several renowned luxury boutiques. But in 2014, the rouble crisis halved his salary and forced him to return to France. His strength of character and resilience enabled him to bounce back, and his career was given a new boost when he became an English-speaking trainer at Ferrandi in Paris. He spent three years in this role, happily passing on his knowledge to students from all over the world. " The experience was a great challenge and added another string to my bow. However, he was ready to give it all up and move to Shanghai, as head pastry chef for luxury boutiques. But on the eve of his departure, his employer backed out, and Nicolas had to start from scratch.

This setback was a blessing in disguise, as he learned that the Lutetia was looking for a pastry chef. He was given the job in 2019. at the head of a 20-strong brigade, Nicolas Guercio is in charge of the hotel's entire sweet side, from desserts to plates in the restaurant and brasserie, including tea-time, room service and banquets. " Pies, confectionery, chocolate, viennoiseries, entremets, ice creams - I'm involved in every aspect of pastry-making. It's a very complete job," enthuses the chef, who renews his menu according to the products of the moment, creating patisserie that is both accessible and sophisticated. He likes to work with all products, and is particularly fond of vanilla and combava.

Nicolas Guercio also excels in working with drawn or blown sugar, fascinated by the technical and aesthetic aspects of this art. His gourmet, elegant and surprising creations, such as the chocolate puppy or the mango and yuzu delight, are sure to delight palace guests!

Key dates :

1983: birth in Beauvais

2003: apprenticeship at the Ritz

2004: Aubaine bakery-restaurant in London

2007: head pastry chef at Dalloyau boutiques in Japan

2008: head pastry chef at luxury pastry shops in St Petersburg

2016: chef trainer at Ferrandi

2019: head pastry chef at Lutetia