Passionate about pastry since adolescence, Nicolas Boussin began his career in Chantilly before training with several Meilleurs Ouvriers de France. At just 22, he became pastry chef at a Michelin-starred restaurant and later built an international career across Belgium, the United States, and France. Champion of France for Dessert in 1994, Meilleur Ouvrier de France in 2000, and World Vice-Champion in 2002 in Las Vegas, he is a benchmark figure in French pastry. After serving as Grand Marnier ambassador for eleven years, exploring new flavors and inspirations, he joined La Maison de l’Excellence Savencia® in 2014 as Executive Pastry Chef, where he passionately transmits his expertise to new generations.
