Other
Nicoll Notter
Pastry chef
- Discipline
- Other
i. Biography
Lead Chef at Callebaut Chocolate Academies, Nicoll Notter has built a career around precision, discipline, and the systems that govern pastry leadership. His work sits in chocolate education across North America and New York City, where exactness is part of the job and consistency is the standard. In 2026, he became Head Chef at Chocolate Academy North America after serving as Head Chef at Chocolate Academy New York City in 2022.
The Path
Chocolate education has been the throughline in Nicoll Notter’s career, with each step extending the same technical remit across a wider field. From 2022–2026, Nicoll served as Head Chef at Callebaut Chocolate Academy New York City in New York City, United States, while also holding the role of Lead Chef at Callebaut Chocolate Academies North America in North America, United States, until 2026. The progression from one post to the next reads less like a pivot than a scale-up: the same standards, the same attention to technique, carried into a broader operational frame. Since 2026, Nicoll has been Head Chef of Chocolate Academy North America, continuing within the Callebaut system where instruction and refinement are part of the craft itself.
The Work Today
The current role at Chocolate Academy North America places Nicoll Notter inside a training structure built around pastry technique and chocolate work. That kind of work asks for control, patience, and repeatable standards, especially when the product is instruction as much as output. The Lead Chef title remains central to the role, marking the balance between teaching and maintaining standards. It is work organized by preparation, execution, and presentation, where details carry weight.
Signature
Nicoll's signature dishes include Almond Streusel Muffins, Petits Fours, Acorn, Pistachio raspberry dacquoise, and Orange Hazelnut Choux. Read together, they point to a pastry practice that moves between simpler format and tighter composition, between the muffin and the more controlled structure of Petits Fours and choux. The set suggests close attention to texture, balance, and finish, with chocolate and pastry elements kept in measured relationship.
Acclaim
Nicoll's honors include 1st place, Coupe d’Europe and US Pastry Chef of the Year (2015).
Profile updated July 2026
FAQ
Asked of Nicoll
What is Nicoll Notter's current role?
As of 2026, Nicoll Notter is Lead Chef.
Where did Nicoll Notter work before?
Nicoll Notter's earlier career included Callebaut Chocolate Academy New York City and Callebaut Chocolate Academies North America.
What recognition has Nicoll Notter received?
1st place, Coupe d’Europe (2020).
