Before an audience of his peers, industry VIPs and international media gathered at Wynn Palace, Macao, Nicolas Lambert received the Asia’s Best Pastry Chef Award 2018, sponsored by Valrhona. Lambert was presented with his trophy as part of the awards ceremony for Asia’s 50 Best Restaurants, sponsored by S.Pellegrino & Acqua Panna.
William Drew, Group Editor of Asia’s 50 Best Restaurants, said: “Nicolas Lambert’s cutting-edge creations are truly inspirational. His delicate desserts reveal his meticulous attention to detail, his passion for perfection and his innate mastery of flavour combinations.”
Born into a family of patissiers in Epinal, France, Nicolas Lambert learned his craft from acclaimed French pastry chefs. Beginning his career at Pâtisserie du Musée at Epinal, his culinary skills were evident from an early age. At 21, he enrolled in the Festival National des Croquembouches competition and, despite competing against some of France’s most experienced chefs, became the youngest participant to win first place.
Building on his initial success, Lambert was appointed pastry commis at Pâtisserie Sébastien Bouillet in Lyon. He later worked alongside French master pâtissier Christophe Michalak at Hôtel Plaza Athénée in Paris where he oversaw the illustrious hotel’s desserts menu and legendary afternoon tea. In 2015, the award-winning chef joined Four Seasons Hotel Hong Kong as pastry chef for Caprice, the property’s celebrated French restaurant. His signature dessert, Raspberry, reflects his style by playing with the structural possibilities of seasonal fruits, sugar, egg whites, flour and chocolate. Chef Lambert’s artful, architectural creations have attracted fans from all over the world, evident from his 88,000-plus Instagram followers.
“Valrhona would like to congratulate Chef Nicolas Lambert on winning the Asia’s Best Pastry Chef award,” says Wenceslas Wedrychowski, Area Manager at Valrhona Asia-Pacific. “This award reflects his dedication and enthusiasm for the pastry world since the day he has joined the industry. Moreover, his creations are very inspiring and mesmerising. On behalf of Valrhona as a whole, we wish him many years of great and spectacular achievements to come!”
How Asia’s 50 Best Restaurants list is compiled
The list is created from the votes of the Asia’s 50 Best Restaurants Academy, an influential group of over 300 leaders in the restaurant industry across Asia, each selected for their expert opinion of Asia’s restaurant scene. The panel in each region is made up of food writers and critics, chefs, restaurateurs and highly regarded ‘gastronomes’. Members list their choices in order of preference, based on their best restaurant experiences of the previous 18 months. There is no pre-determined check-list of criteria, but there are strict voting rules.
For the 2018 edition, Asia’s 50 Best Restaurants is once again working with professional services consultancy Deloitte as its official independent adjudication partner. The adjudication by Deloitte ensures that the integrity and authenticity of the voting process and the resulting list of Asia’s 50 Best Restaurants are protected. To see more details on Asia’s 50 Best Restaurants voting process, visit http://www.theworlds50best.com/asia/en/our-manifesto.html
