Nicolas’s dream of being a chef began since the age of 10, inspired by TV shows such as Jamie Oliver and Nigella Lawson. Since then, Nicolas has always found joy in cooking and baking for those around him. 

At age 20, upon completion of his National Service, Nicolas underwent an apprenticeship at Le Bistrot du Sommelier, where he was introduced to the world of professional cooking. Throughout his time in Le Bistrot du Sommelier, Nicolas was
trained rigourously in the basics of french cooking and was always constantly pushed to further his knowledge and to always be inquisitive and aware about what was going on around him. Starting with just the basics of washing and cleaning vegetables, Nicolas was eventually allowed to assist in the preparation and production of desserts and cold appetizers for the restaurant. 

Thereafter, Nicolas commenced his university education in Singapore Management University. It was during this time that Nicolas started his first business, selling cakes and desserts from his home. In his second semester, Nicolas Co-founded a private dining service, where customers could enjoy a restaurant dining experience in the comforts of their own home. 

Having completed his university education and still wanting to pursue his passion of being a pastry chef, Nicolas enrolled himself in Ferrandi Paris, a leading professional training school in the culinary arts. Whilst in Ferrandi, he was trained in the basic techniques of French pastries and desserts. Upon graduation, he was offered an internship at the Four Seasons Hotel George V, Paris, under Chef Maxime Frederic,  where he developed his techniques and skills further.