From his childhood in the South of France, Nicolas Botomisy remembers his grand-mother’s pastries, and specially her incredible « crème caramel » for which he still cherishes the memory.
He quite early became interested in cooking, liked to play with kitchen utensils, and since he lost his dad while he was still very young, he quickly started to prepare meals for his family.
At the age of 15, he prepared his first banquets for his family and friends.
Being a good student, he graduated with a scientific baccalaureat, but soon his interest for gastronomy became stronger and he decided to continue his studies in the gastronomy field and graduated with a BTS, as the promotion major in South-Western France.
His teachers were important advisors in his career choices, and thanks to their advices, he joined prestigious teams to start his career: the Relais de la Poste (2 Michelin stars) with Jean Cousteau to start with, then the Waterside (3 Michelin stars) in UK with the chef Michel Roux, where he confirmed his high interest in pastry.
After graduating, he moved alone to Paris to join the teams of the Carré des Feuillants (2 Michelin stars) with the chef Alain Dutournier et soon became in charge of the pastry team.
Willing to deepen his knowledge in pastry, he then joined the prestigious team of the Georges V. A very big kitchen brigade, a perfectionist organization, incredible products… Nicolas Botomisy learned to work on palace pastries, pure pastry; he stayed there for 7 years.
In Paris, he met with his wife, a Japanese woman, and through her, he discovered Japan and its traditions. After the birth of their daughter, they decided to move to Japan, and Nicolas Botomisy discovered the Japanese work life by joining the teams of the Valrhona school in Tokyo.
Encountering with incredible people, deepening knowledge on chocolate, learning how to teach…
Valrhona school then offered him a pastry chef position in Brooklyn, where he moved with his family and there through even deepened his opening to the world and all the richness it can offer.
But his heart is still in Japan, and he therefore has decided to open his ateliers in Tokyo, to share his passion with Japanese people, who understand and are curious about refined tastes, and to share his emotions though his creations.
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