Nicolas Rouzaud, having earned his CAP diploma in Pastry, Chocolate, Confectionery, and Ice Cream at Les Compagnons du Devoir, transitioned to Brussels for work in major production companies. Following this, he honed his skills at Alexander, a 2 Michelin star restaurant in Southern France under Michel Kayser.

After he moved to Paris, Rouzaud spent 7 years at Le Bristol Paris, rising to the position of First Sous Chef, overseeing a team of 19 chefs and contributing to the hotel’s renowned gastronomic offerings. He then assumed the role of Head Pastry Chef at The Lanesborough in London. With over two decades of experience, Rouzaud joined The Connaught in 2017 as Executive Pastry Chef, launching The Connaught Patisserie. Presently, he serves as a consultant for The Connaught and holds the presidency of The Connaught Patisserie.