A new chapter in pastry excellence begins at École Ducasse Manila with the launch of Nicolas Pasdeloup as Executive Pastry Chef. Classically trained in Paris, Chef Nicolas brings over 30 years of experience shaped by leadership roles with Rocco Forte, Hyatt Regency, and Regent Seven Seas Cruises, as well as service to the Norwegian Royal Family and Nobel Peace Prize laureates. His career reflects a deep command of technique, discipline, and global hospitality standards.

The launch featured a live pastry demonstration that highlighted precision and structure through Pistachio Dentelle, a crisp choux cylinder, pistachio crème, and black cherry reduction. Each element reflected a philosophy grounded in classical foundations and exacting execution.

The event concluded with a lavish pastry buffet marking the beginning of a new phase in pastry education at École Ducasse Manila, where global expertise now shapes the training of future pastry professionals.

Read the full article from ABS-CBN Lifestyle and Discovering Hospitality.