by Nicolas LAMPAKIS
Pastry chef
Pastry Chef
Nicolas Lampakis is a talented pastry chef, for bake with enormous patience and simplicity. He is also known for his creativity and expertise in premium pastry. He has worked in prestigious establishments, using classic techniques with modern innovations. His passion for the art of pastry is reflected in his elegant and refined creations.
The multitude of flavours on offer: there really are a lot of them and their range is growing every year. The possible combinations are becoming infinite and it’s very exciting. In the restaurant, we have almost all the flavours: mandarin, apricot, strawberry, raspberry, blueberry, coconut, mango, passion (lots of passion!), lemon, white peach, but also Pumpkin puree which I experimented with last autumn.
He is far from the sunshine and the sea of his childhood in Greece, but his desserts exude sunshine in Ischgl (Austria), at the 5-star Trofana Royal Superior. It was with Dimitri Chronopoulos, renowned for his sophisticated, top-of-the-range confectionery, that Nicolas learned his trade before
becoming a pastry chef in a Michelin-starred establishment, the CTC Athens, which was singled out by the Michelin guide for “its extremely fine cuisine”.
With modern techniques and meticulous presentation, Chef Lampakis is inspired by cultural traditions, artistic trends and his own memories to develop recipes that are ever more creative and sophisticated.
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