Executive Pastry Chef Nicolas Vergnole has an impressive career of over 15 years working in some of the finest Michelin-starred restaurants in the world. He was inspired to hone his craft and begin specialising in Pastry during his time at Restaurant La Barbacane where he was mentored by Pastry Chef Regis Chanel.
With unwavering dedication to his craft, Chef Nicolas began working in Michelin-starred restaurants across Europe, including the one Michelin-starred and five-star Relais et Châteaux Restaurant Montecristo at Hôtel du Castellet in Le Castelet, France, as well as his first work experience in a kitchen outside of France – at the one Michelin-starred Sketch with Chef Pierre Gagnaire in London.
Chef Nicolas moved to Singapore in 2013, giving him ready access to the incredible diversity of produce that Asia has to offer. From 2015, he was the Pastry Chef at Odette in Singapore, where he created and developed new show-stopping desserts alongside Chef Julien Royer. He was instrumental in the restaurant’s meteoric rise to attaining the coveted three Michelin-star status, as well as the accolade of being one of the ‘World’s 50 Best Restaurants’. Since then, Chef Nicolas has served as Head of Pastry or Bakery for the AtSunrice Global Chef Academy in Singapore, teaching the rising stars of the pastry world about the techniques and skill behind his success.
Chef Nicolas brings his signature brand of elegance, creativity and flair to the desserts at the restaurant, infusing each dish with the bright, airy spirit of coastal summers along the French Mediterranean coast of his childhood.