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Nicholas Lodge
Pastry chef
- Discipline
- Other
i. Biography
Coming Up
Sugar work, teaching, and show judging define Nicholas Lodge’s place in the trade. Born in 1962, he built his name around botanically correct gum paste flowers, sugar flowers, rolled fondant techniques, and royal icing work. The through-line is precision: floral forms built to read like the real thing, and finish work tight enough to hold up in teaching, competition, and demonstration settings. Nicholas Lodge began as principal wedding cake designer at Woodnutts in England, then moved into instruction at Mary Ford's Cake Artistry Centre in Bournemouth, England, before working as a demonstrator at International Cake Exploration Societé (ICES) convention in United States (from 1980). He continued as a teacher at Atlanta cake decorating classes in Atlanta, Georgia, then became co-owner at International Sugar Art Collection in Norcross, Georgia (from 1992). From there, the work broadened across the field: judge at Food Network Challenge (from 2005), judge at Omni Grove Park Inn National Gingerbread House Competition in Omni Grove Park Inn (from 2005), spokesperson at Albert Uster Imports (AUI) (2009–2014), chef instructor at French Pastry School in Chicago, Illinois (from 2010), brand ambassador at Renshaw (from 2015), and recurring judge and demonstrator at Pastry Live Atlanta, Georgia (from 2013).
Where They Are Now
He co-owns International Sugar Art Collection in Atlanta, Georgia and teaches at French Pastry School in Chicago, Illinois. The work attached to Nicholas Lodge remains centered on botanically correct gum paste flowers, sugar flowers, rolled fondant techniques, and royal icing work.
Signature
Nicholas's signature dishes include botanically correct gum paste flowers.
Profile updated July 2026
FAQ
Asked of Nicholas
Where did Nicholas Lodge work before?
Nicholas Lodge's earlier career included Woodnutts, Mary Ford's Cake Artistry Centre, and International Cake Exploration Societé (ICES) convention.
What recognition has Nicholas Lodge received?
Top Ten Pastry Chef and Top Ten Cake Artist (2010).
