By Angela Green, Content Executive, H&C News: New Executive Pastry Chef appointed at The Savoy.
The Savoy has announced the appointment of Nicolas Houchet as Executive Pastry Chef. Houchet has joined the team from Le Cordon Bleu, the world-renowned culinary institute, where, as Deputy Head of Pastry, he led the pâtisserie team.
Originally from Nancy in France, Houchet’s love of the culinary arts, and in particular pâtisserie, dates back to his teenage years and an Easter work placement with a local pâtissier, when he spent the holiday making celebratory eggs and chocolates.
Houchet subsequently spent five years training under award-winning mentor Jean-Claude Hammerer, at Restaurant Hammerer, and then to his first five star, the Grand Hôtel de la Reine, both in Nancy. In 2005 he made a move to the UK to set up his own pâtisserie, Macaron, which was judged Time Out’s Best London Pâtisserie within its first year, then in 2010 Houchet took the opportunity to join Le Cordon Bleu London as a pâtisserie teaching chef, rising to team leader.
One particular challenge he will face early in the New Year is the grand finale of the Pastry World Cup, being held in Lyon in January 2023, where he will compete as a key member of the UK Pastry Team. Houchet is a seasoned award-winner, having recently been awarded the European Pastry Cup 2022 as part of the same team.
