Nicolas Maugard

Four Seasons Tenure

• Since 2026; previously 1999-2002, 2005-2014
• First Four Seasons Assignment: Four Seasons Hotel George V, Paris

Employment History

• Hôtel Barrière Le Majestic, Cannes, France; Emirates Palace by Kempinski, Abu Dhabi, UAE; Millennium Hotels & Resorts, Singapore; Four Seasons Hotel Pudong, Shanghai, China; Four Seasons Resort Mauritius at Anahita, Mauritius; Four Seasons Resort Terre Blanche (formerly a Four Seasons hotel), Montauroux, France; Hôtel Hermitage Monte-Carlo, Monaco; Restaurant Le Palm Square, Cannes, France; Four Seasons Hotel George V, Paris, France; Hôtel Le Martinez, Cannes, France

Education

• Diploma in Pastry, Bakery, and Culinary Arts, Lycée Hôtelier – Pâtisserie Boulangerie, Rouen, France

Birthplace

• Caen, Normandy, France

Languages Spoken

• French, English

With nearly 30 years of experience in renowned hotels and Michelin-starred restaurants across Europe, Asia, and the Middle East, Nicolas Maugard brings to Tokyo a distinctly French pastry sensibility rooted in refinement, emotion, and seasonality. Balancing visual elegance with clarity, his approach preserves the character of exceptional Japanese ingredients, using craftsmanship and creativity to reveal their inherent flavour.

“Technique and presentation are important, but they should never overshadow taste or become the main purpose of a dessert,” he says. “Great pastry goes beyond beauty to stir the emotions and become a lasting memory.”

Pastry was part of Nicolas’s world long before it became his profession. Born in Normandy, he grew up around his family’s bakery and pastry shop, with some of his earliest memories steeped in the warmth and aroma of freshly baked bread. After completing his training in bakery, pastry, and culinary arts, he sought out the rigour of Michelin-starred kitchens, honing his craft in Cannes, Paris, and Monte-Carlo alongside celebrated chefs. It was an exacting education, instilling a discipline and respect for produce that continue to inform his culinary approach even today.

As Executive Pastry Chef on the opening team of Four Seasons Resort Mauritius at Anahita, Nicolas began an international chapter spanning Asia and the Middle East. He also contributed to the successful opening of Four Seasons Hotel Pudong in Shanghai, where one of the highlights of his tenure was an immersive chocolate gallery, complete with edible sculptures and a full-course dinner built around chocolate.

Returning to the French Riviera in 2018, he spent the next eight years at Hôtel Barrière Le Majestic in Cannes, expanding his horizons beyond pastry to take on the role of Executive Sous Chef and ultimately Acting Executive Chef.

With each destination introducing a different set of local preferences, Nicolas became skilled at the art of adaptation, from curbing sweetness levels in Shanghai to favouring bright citrus flavours along the Côte d’Azur. As he explains, “We cannot simply reproduce the same pastry everywhere. We need to understand and honour the palates of our guests while retaining our own identity as chefs.”

Now leading the dessert program at SÉZANNE, Nicolas reflects the restaurant’s modern French perspective through patisserie crafted with selected Japanese ingredients. He also oversees pastry and afternoon tea at MAISON MARUNOUCHI, the Parisian-style bistro, as well as desserts for banquets, weddings, and in-room dining. Blending elegant savoir-faire with a strong seasonal focus, his confections carry a distinct identity: French in foundation, shaped by Japanese harvests, and always centred on flavour.

For Nicolas, the best desserts often begin with a single ingredient: tasting it, understanding its essence, and finding the most considered way to express it. He also draws on Japan’s regional flavours and artisanal traditions, incorporating them thoughtfully into pastry rather than using them simply for decoration.

Beyond the kitchen, he nurtures inspiration through gardening and travel. In France, he tended a 100-square-metre vegetable garden for several years, deepening his appreciation for seasonality and the work behind every ingredient. He also travels widely, with a keen interest in exploring local markets and meeting food artisans: “Travel keeps me curious and open to learning, both vital qualities for a chef.”