Four Seasons Resort Dubai at Jumeirah Beach

Four Seasons Tenure

• Since 2015
• First Four Seasons Assignment: Pastry Chef, Caprice, Four Seasons Hotel Hong Kong
  

Employment History

• Four Seasons Hotel Lion Palace St. Petersburg (formerly a Four Seasons hotel); Four Seasons Hotel Hong Kong

Education

• Brevet Technique des Métiers (BTM); Mention Complémentaire Chocolatier – Confiseur (MC); CAP Pâtissier – Glacier – Chocolatier – Confiseur (CAP)

Birthplace

• Epinal, France
  

Languages Spoken

• French, English                      
  

Born into a family of quintessential French boulangers and pâtissiers, and raised in the picturesque village of Epinal in northern France, Nicolas Lambert is an internationally renowned and award-winning pastry chef. Entering the culinary world at the tender age of two, Chef Nicolas’s parents’ bakery was his playground, where he was immersed into the craft of baking, and which inspired him to pave his own pathway into pastry. 

At 15 years old, Lambert had his first taste of kitchen action as an apprentice, shadowing Philippe Torti at Pâtisserie du Musée at Epinal, while simultaneously studying and obtaining three culinary diplomas. Pursuing his dream of becoming a pâtissier, Lambert worked across patisseries in Paris, Nancy, Lyon and Cannes, widening his knowledge and experience in all aspects of pastry making and large product production, while upholding impeccable quality in each creation. 

In 2010, Lambert entered and won his first ever pastry competition, and became the youngest winner of the Festival National de Croquembouches. While working under the tutelage of trailblazing Master Pâtissier Chef Sebastien Bouillet in Lyon, Chef Nicolas truly honed his expertise and vision and went on to win further prestigious awards. 

During the years 2011 to 2013, in Paris, Chef Nicolas Lambert refined his pastry skills at esteemed establishments such as Plaza Athénée and under the tutelage of Christophe Michalak. Starting as a demi chef de partie patissier, his talent quickly earned him a promotion to chef de partie patissier within six months. Notably, he clinched victory at the prestigious 13th Edition of the Trophee Pascal Caffet in 2012, showcasing his mastery with chocolate bonbons. 

It was while working for the revered and inspirational chef Jerome de Oliveira in the south of France that Lambert had the opportunity to expand his technique and tenacity, as well as manage a team of chefs and interns, and a particular life defining moment - meeting his now wife. 

Eager to explore the world, Lambert took up the much-coveted role of Pastry Chef at the Michelin-starred restaurant Caprice at Four Seasons Hotel Hong Kong, where during his tenure, the restaurant was awarded its third Michelin star. As his first experience abroad, Lambert not only expanded and perfected his skill in pastry design, development, and creation, but also the challenge of learning the English language. 

Lambert’s dedication and sheer talent, coupled with his passion for his craft culminated in him being awarded Best Pastry Chef Hong Kong & Macau by Tatler Magazine in 2016 and again in 2018. His impact on Hong Kong’s culinary scene was indelible and cemented his status, as he became the youngest ever Asia’s Best Pastry Chef 2018, nominated and awarded by The World’s 50 Best Restaurants. 

Keen to expand his globetrotting ambition, in 2019 Lambert was deployed to the former Four Seasons Hotel Lion Palace in St. Petersburg, Russia as Pastry Chef where he immersed himself in the incredible culture, beautifully changing seasons and welcomed his first child. 

Eager for another international challenge, in the summer of 2021, the acclaimed chef swapped St. Petersburg’s chilly weather for the warm beaches and tall skyscrapers of Dubai, becoming Senior Executive Pastry Chef at Four Seasons Resort at Jumeirah Beach and Four Seasons Hotel Dubai International Financial Centre. Within his first year of the role, Chef Nicolas was awarded three times - Prix d’Excellence 2021 by Relais Desserts, Pastry Chef of the Year 2022 by Gault & Millau and recognised by Caterer Middle East as Hotel Pastry Chef of the Year 2022. 

With more than 20 years of working in the industry and a slate of international culinary achievements, Chef Nicolas Lambert is a true master in his craft, captivating palates worldwide with his masterpieces. One of his most iconic and beloved chefs-d’oeuvre is The Bee, which has become a symbol and emblem of his creativity and artistry.  

It was during his role at Four Seasons Lion Palace, St. Petersburg that Lambert embarked on a transformative journey to Paris and showcased his culinary creation at Fou de Pâtisserie. Here The Bee was born. Inspired by the rich and robust flavours found in Russian cuisine, Lambert infused his creation with local ingredients including honey, coulis, oat, sea buckthorn, and smetana cream, The Bee swiftly became an adored bestseller. 

Upon his relocation to Dubai in 2021, Chef Nicolas brought The Bee to Four Seasons Resort Dubai at Jumeirah Beach, where it underwent a remarkable evolution. The Bee 2.0 emerged, embracing the flavours of the region with ingredients such as baklava, pistachio biscuit, and tahini, captivating the hearts of diners. 

Building upon the success of The Bee 2.0, Lambert went on to unveil The Bee 3.0, a sensational creation that captures the essence of Dubai with ingredients such as dates, lemon, and locally sourced honey. Currently, the innovative chef is mastering his latest arrival – The Bee 4.0. This new and exciting iteration is the latest chapter of Lambert’s extraordinary culinary journey, as he continues to push boundaries of innovation, exploring new flavours and techniques to delight and inspire diners worldwide. 

Chef Nicolas Lambert’s pastry philosophy is to create stunning and rich desserts that emphasise only a few flavours and textures, to maintain and keep intact the core hero ingredients while stimulating the senses. Inspired by local and seasonal produce, Chef Lambert’s signature creations are eye-catchingly beautiful and deliciously exquisite to taste.