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Nicolas Houchet
Nicolas Houchet is one of the leading figures in contemporary French pâtisserie in Britain, a chef whose work is rooted in classical technique, precision and quiet excellence. Trained in France, he built his craft in some of the country’s most demanding kitchens before bringing his refined, disciplined approach to London.
Now Executive Pastry Chef at The Savoy, Nicolas oversees one of the capital’s most prestigious pastry operations, responsible for everything from afternoon tea and restaurant desserts to high-profile events and retail creations. His style is defined by clarity of flavour, immaculate finish and a deep respect for traditional pâtisserie, delivered with a modern lightness. A natural teacher and mentor, he is as committed to developing young talent as he is to technical perfection. Measured, thoughtful and relentlessly precise, Nicolas Houchet represents the enduring elegance of classical French pastry at the highest level of British hospitality.
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