Other
Nicolas Houchet
Pastry chef
- Discipline
- Other
i. Biography
The Path
The discipline of pastry was set early through training under Jean-Claude Hammerer at Restaurant Hammerer and Grand Hôtel de la Reine in Nancy, France. That environment, where timing, repetition, and control shape the work, gave Nicolas Houchet a foundation built on method rather than flourish. He later carried that precision into ownership as founder / pâtisserie owner at Macaron in United Kingdom (2005–2010), where the focus stayed on exactness, finish, and consistency. Teaching became the next register of the craft. As pâtisserie lecturer / teaching chef at Le Cordon Bleu London, United Kingdom (from 2010), Nicolas Houchet worked inside a system that depends on clear standards and repeatable technique. He then moved into team leader / Deputy Head of pastry at Le Cordon Bleu London, United Kingdom (until 2022), a role that required both technical command and the steady transfer of those standards to others. That progression now sits behind his current role as Executive Pastry Chef of The Savoy in London, United Kingdom (since 2022). The position gathers together apprenticeship, ownership, and instruction into one kitchen where pastry is judged on control, structure, and finish.
The Work Today
At The Savoy in London, Nicolas Houchet’s pastry work is defined by restraint and exactitude. Since 2022, he has shaped desserts and chocolate work with the same attention to form and balance that marked his earlier roles. His output there includes Savoy Easter Eggs, his Easter chocolate creations at The Savoy, where seasonal pastry is treated as a disciplined practice rather than a display of excess. The move into a major hotel kitchen extended the standards he developed at Le Cordon Bleu London. In that setting, the work depends on composition, presentation, and technical control, with each piece expected to hold together visually and structurally. For Nicolas Houchet, the craft sits in that alignment between precision and polish.
Signature
Savoy Easter Eggs sit at the center of Nicolas Houchet’s signature work. These Easter chocolate creations at The Savoy reflect a pastry language shaped by seasonal rhythm, clean presentation, and the technical discipline that runs through his career.
Acclaim
Nicolas Houchet’s honors include European Pastry Cup (2022), UK Pastry Open, and Time Out's Best London Pâtisserie. Those recognitions place his work across competition, teaching, and high-pressure hotel service, where pastry is measured against both technique and consistency.
Profile updated July 2026
FAQ
Asked of Nicolas
What is Nicolas Houchet's current role?
As of 2026, Nicolas Houchet is Executive Pastry Chef.
Where did Nicolas Houchet work before?
Nicolas Houchet's earlier career included Restaurant Hammerer and Grand Hôtel de la Reine, Macaron, and Le Cordon Bleu London.
What recognition has Nicolas Houchet received?
European Pastry Cup (2022).
