Nicholas Forte describes his professional journey as one shaped by passion and transformation. Originally a kinesiology student at the University of Nevada, Las Vegas, he discovered the world of pastry while working as a cake artist for a high-end catering company, an experience that led him to pursue a career in the pastry arts. He later trained at The French Pastry School under renowned chefs such as Sébastien Canonne, M.O.F., and Jacquy Pfeiffer, graduating with honors in 2016. Returning to Las Vegas, he joined Joël Robuchon at MGM Grand before continuing his career in Boston as a chocolatier at Encore Boston Harbor. Today, he serves as Corporate Pastry Chef for Tao Group Hospitality, overseeing pastry operations across twelve venues on the U.S. West Coast while developing creations and recipes with international reach.
