The Chef

Nicolas Guercio began cooking in 1999, then launched his career in pastry making in 2002 at the Hôtel Royal Monceau, then at the Ritz Paris where he learned all the basics necessary for creating sweet offerings.

 

He decided to move to London for an international experience: he joined the teams of the restaurant Aubaine, then Hakkasan, known for its many Asian-inspired Michelin-starred establishments located across the Channel. Nicolas Guercio returned to France at Dalloyau in 2007, in charge of production and quality for the Japanese boutiques.

 

From 2008 to 2014, he moved to Saint Petersburg as a Pastry Chef for various renowned restaurants and groups. He managed up to 7 boutiques with a very French style. He then left for a restaurateur and was in charge of the menu of 9 restaurants. Once back in France, Nicolas spent 3 years at Ferrandi Paris, a prestigious culinary school in the 6th arrondissement of Paris, as an English-speaking pastry trainer for the international program.

 

In 2019, he joined the prestigious Lutetia Paris palace as executive pastry chef. He is now in charge of a brigade of 20 pastry chefs. It is the only palace on the left bank of Paris. He opened the company GUERCIO ADVICE in 2020 and became a finalist in the Meilleur Ouvrier de France competition in 2023.

 

Chef Nicolas Guercio offers you his expertise and all his know-how to develop your business or your school via various tailored services, ranging from personalized creations to master classes.