Chef Nicolas brings his French confections to Four Seasons Resort Sharm El Sheikh

With a career which has spanned over 20 years, French born Chef Nicolas has learnt his skills working with master pastry chefs and bakers in kitchens around the world.

His most recent position was as Executive Pastry Chef at the One and Only Maldives at Reethi Rah, which opened in 2005 - a resort which went on to win coveted awards during its first year of operation, its food and beverage offerings gaining special merit.

Chef Nicolas learnt his trade first in bakery and then in pastry in his native France. Following a year of compulsory national service when he combined both skills, he set out to travel the world and follow his passion for pastry making. He has subsequently worked on the cruise liner Queen Elizabeth 11, held senior positions with Hilton International in England and Dubai, the Holiday Inn Crowne Plaza in Shanghai and Abu Dhabi, Le Meridien in Dubai and the Ciragan Palace Hotel Kempinski in Istanbul, all the while working up his chosen career ladder. Prior to his appointment in the Maldives, he spent a year as Executive Pastry Chef at London's prestigious Dorchester Hotel where his breads and sweet delicacies were savoured by royalty and film stars.

His patisserie and boulangerie styles have developed through his travels and today his creations blend international flavours with traditional French influences. "I have an enormous passion and am always searching for new innovations, particularly with desserts and breads," he says.

Chef Nicolas enjoys the challenges of team leadership and relishes imparting his skills with others as much as he enjoys learning new techniques: "I am particularly happy to be back working in the Middle East again where patisserie is such a widely respected art and the inherent rewards are gratifying," said Chef Nicolas.

"We are delighted to welcome Chef Nicolas to Four Seasons Resort," said Luca Allegri. "His skills and enthusiasm for his art will be an exceptional asset to the world class food and beverage experiences we offer."