Sylvain Nicolas

Born in France in 1968, my mother was a professional Chef, my Grand Uncle was a Pastry Chef and my Grand Father was a Baker, I first learnt my trade in Bakery following with Pastry in my native country of France. Following a year of compulsory national service when I combined both skills, I set out to travel the world and followed my passion for Pastry making. I have subsequently worked on the cruise liner Queen Elizabeth 2, 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 my chosen career ladder. Prior to my appointment in the Maldives with One & Only Reethi Rah, I spent a year as Executive Pastry Chef at London’s prestigious The Dorchester Hotel where my breads and sweet delicacies were savoured by royalty and film stars.

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

I enjoy the challenges of team leadership and relishes imparting my skills with others as much as I enjoy learning new techniques.
I set myself to work for the very best company and I wish to pursue my career in Boutique type of Properties where quality will always be my main priority, I enjoy particulary the excitment of new property opening where training is intense and pressure is on.

Specialties: I am well versed in all Pastry & Bakery products in general, particulary like plated desserts innovation & creation as well as all sorts of Artistic approach to the profession.