Nicola Pierot

Nicolas Pierot was born in Lens, in 1991. And at the age of 14 he started his studies in pastry and chocolate, for 6 years, through apprenticeships in companies and schools. After studying in the north of France he decided to go to Paris and work for big pastry houses like "Jean Paul Hevin Best Worker of France, Luxury Palace" George 5 "hotel, restaurant 3 stars" Hotel le Bristol restaurant Epicure ".  He then became head of laboratory at the prestigious Chocolate Academy for the brand Cacao Barry.

He participated in national and international competitions and won various titles such as:

Since the age of 21 he travels the world as Chief Consultant (Russia, China, Kazastant, Lithuania, Greece, Ukraine, Korea, Bielorussia, etc.) and developed partnerships with different product related to chocolate pastry.

In 2016 he decided to leave France and went to China as Head Demonstrator and Head in Research and Development for the school "Belle vie ecole gastronomique Francaise", the first training school in China. where he became Deputy Executive in 2018.

He remains in constant pursuit of excellence and always sets new goals, such as winning the title of Meilleur Ouvrier de France.