Other
Nina Métayer
Pastry Chef
- Discipline
- Other
i. Biography
Haute pâtisserie is built on formal technique, repetition, and the ability to move between restaurant service and composed retail work without losing structure. In Nina Métayer’s case, that foundation runs through La Rochelle, France, and École Ferrandi, with a career shaped by disciplined pastry production rather than origin-story mythology.
The Making
Professional pastry training depends on systems: mise en place, temperature control, texture, timing, and the discipline to repeat fine work under service pressure. École Ferrandi provided that formal base for Nina Métayer, before a trainee post at Chez Paillat in La Rochelle put those methods into a working kitchen. Restaurant pastry asks for a different kind of precision: plated work, service rhythm, and desserts that hold their shape under the pace of a dining room. Le Meurice brought Nina Métayer into that register as Pastry Chef, followed by further Pastry Chef work at Hôtel Raphael, where the craft remained tied to luxury-hotel standards and composed dessert work. A senior pastry career is often measured by the ability to carry technique into distinct houses without flattening the identity of the room. From 2015, Le Grand Restaurant marked another stage in Nina Métayer’s restaurant pastry work; from 2017, Café Pouchkine placed her as head of Sweet Creations, a role closer to confectionery, boutique pastry, and the architecture of repeatable signature pieces.
Present Day
Contemporary haute pâtisserie now moves across boutique, digital, brand, and restaurant contexts, while still depending on the same base craft: creams, meringues, biscuits, fruit work, structure, finish, and service stability. Délicatisserie in Paris is the current setting for Nina Métayer’s pastry work, with the format centered on composed sweet production rather than restaurant plating alone. Brand ambassadorship in pastry carries weight only when it is backed by credible kitchen practice. As Culinary Ambassador for Kiri, Nina Métayer’s role sits adjacent to her own production work, extending her craft presence beyond Délicatisserie while remaining tied to pastry technique and ingredient application.
Signature
Signature pastries include The exotic floating Island, Pavlova, and Matryoshka.
Standing
Peer recognition in pastry tends to follow consistency across houses, formats, and years rather than a single plate. Nina Métayer was named World’s Best Pastry Chef in 2024 and World Pastry Chef in 2023, with earlier recognition as Pastry Chef of the Year in both 2017 and 2016. The record is one of a Pastry Chef working across formal training, restaurant pastry, sweet creation, boutique production, and ambassadorial work, with the recognitions marking sustained standing in the trade.
Profile updated July 2026
FAQ
Asked of Nina
What role does Nina Métayer hold?
Nina Métayer is Pastry Chef and founder of Délicatisserie.
Where did Nina Métayer train or study?
Nina Métayer trained at École Ferrandi.
What recognition has Nina Métayer received?
World’s Best Pastry Chef (2024).
