Nicolas Rouzaud: "My greatest professional achievement has been the opening of The Connaught Patisserie"
A new era at The Connaught: Nicolas Rouzaud leads with vision and craft
+4 Nicolas Rouzaud is a distinguished French pastry chef renowned for his innovative approach to classic French patisserie.
Recently, he moved into a chef-partner role at The Connaught, and the patisserie was rebranded as "Nicolas Rouzaud at The Connaught."
The shift in name reflected how much he had become the driving force behind the prestigious pattisserie.
At the same time, he launched his own brand, Maison de Haute Pâtisserie Nicolas Rouzaud, and started expanding internationally, with projects in London, Paris, and Qatar.
But like any successful pastry chef, Nicolas had to work his way up through the ranks to become the successful and hard-working chef he is today.
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He said: “My journey began in the garden of my family home in Toulouse, surrounded by fruit trees and the shifting rhythms of nature. From a young age, I was captivated by the relationship between seasonality and flavour, an influence that continues to shape my work today. I trained with the Compagnons du Devoir and honed my craft in some of Europe’s most prestigious kitchens, including seven formative years at Le Bristol Paris under the late Laurent Jeannin.
“In 2015, I moved to London, taking on senior roles at The Lanesborough before joining The Connaught.
“It has been a privilege to build a world-class patisserie team here and to present a vision of haute pâtisserie that is both refined and contemporary. This journey has allowed me to create something truly special at The Connaught, a space where exceptional pâtisserie is both elevated and accessible.
“Working under Laurent Jeannin at Le Bristol Paris was undoubtedly a turning point. His philosophy, rooted in elegance, technical precision and restraint, left a lasting impression on me. My training with the Compagnons du Devoir also instilled in me a deep, lifelong respect for discipline and craftsmanship.
He added: “On a more personal level, many of the values I hold dear, such as attention to detail, appreciation of materials and the pursuit of excellence, were passed down through my family.
“London is an incredibly dynamic city, open-minded and constantly evolving. While my foundations are firmly rooted in the French tradition, London has given me the freedom to explore, innovate and push the boundaries of pâtisserie as both luxury and art. The audience here is curious and receptive to new ideas, whether it’s a flavour combination, texture or creative collaboration, making it a brilliant environment for reinvention.
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“We’re moving into a more considered, conscious era. There is a growing appreciation for true craftsmanship, sustainability and health-aware indulgence. At The Connaught, and through my brand, I’m exploring more refined, reduced-sugar creations that never compromise on flavour. I’m also inspired by the blending of pâtisserie with other creative disciplines, including design, art and luxury craftsmanship. For me, it’s about crafting an experience, not just a dessert.
“If I had any advice to give to aspiring pastry chefs wanting to work in places like The Connaught, I’d say start with the fundamentals - technique is everything. Be patient, stay inquisitive and find joy in the process. Seek out great mentors, and never lose sight of the details - that’s where the magic happens. And above all, respect your ingredients. Seasonality and sourcing are more important than ever.
“The Connaught is a rare place where tradition meets creativity. It’s not just about luxury, it’s about emotion, elegance and exacting standards. Our pâtisserie is led day-to-day by executive pastry chef Loïc Carbonnet, who oversees a remarkable team of 27 talented pastry chefs. Together, we have fostered a culture of excellence and mentorship, one that embraces innovation while honouring the heritage of French pâtisserie.
“The Connaught holds a very special place in my heart. It’s where everything started for me in London, the place that believed in my vision, gave me space to grow and ultimately supported the launch of my brand. It’s more than a destination; it’s the foundation of everything I’ve built.”
Written by Abi Kinsella
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A new era at The Connaught: Nicolas Rouzaud leads with vision and craft
Nicolas Rouzaud: "My greatest professional achievement has been the opening of The Connaught Patisserie"
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