In a city as restless and hungry as Manila, culinary excellence does not happen by accident. It is built—patiently, deliberately—within institutions that understand both craft and context. Schools like Enderun Colleges stand at the center of that effort, shaping chefs who are as technically grounded as they are globally aware.
But beyond facilities and curriculum, what truly elevates a culinary institution is mentorship. And in Manila, students are fortunate to be guided by an extraordinary pastry master: Chef Nicolas Pasdeloup.
Pastry Chef Extraordinaire
Classically trained in Paris, Chef Nicolas has held leadership roles with luxury hospitality brands such as Rocco Forte, Hyatt Regency, and Regent Seven Seas Cruises, serving distinguished clients including the Norwegian Royal Family and Nobel Peace Prize laureates.
Now based in Manila, he brings not only technical mastery but a philosophy rooted in tradition and thoughtful mentorship. “Classical French pastry is important because it is our culture,” he shared. “Students need to understand where the craft comes from – not just to preserve it, but to keep it alive and allow it to grow. That foundation is essential in training.” With a career steeped in classical French discipline and refined across international kitchens, Chef Nicolas represents a pastry lineage that prizes precision, restraint, and quiet mastery. In his hands, laminated dough becomes architecture. Sugar work becomes sculpture. Technique becomes language.
Yet what distinguishes him most is not only his résumé—it is his philosophy.
His approach to teaching is marked by patience and encouragement. “The more pressure you put on people, the more they get lost,” Chef Nicolas said. “We need to be patient.” In an industry often romanticized for its intensity, his perspective feels almost radical. For him, rigor does not require intimidation; excellence can be cultivated through clarity and trust.
A Sweet Future for Filipino-made Pastry
He also expressed optimism about the future of Filipino pastry chefs, noting how global exposure has opened new doors for young talents. “With social media, young chefs today are exposed to so many ideas, and that motivates them to improve. It’s exciting to see Filipinos now competing on the world stage; it shows that the level is rising and the potential is there.”
That optimism was palpable during a recent demonstration, where technique met generosity. Guests sampled the finished pastry, followed by a generous pastry buffet that encouraged conversation and exchange. Media partners took the opportunity to speak with Chef Nicolas, adding a personal and reflective layer to the event. His long-standing ties to the Philippines — having lived in the country since the 1980s and with Filipino family roots — resonated strongly with attendees.
The demonstration also underscored the depth of training available through École Ducasse Manila’s Certificate in Professional Pastry Arts and Diploma in Professional Pastry and Bakery Arts programs. Designed as immersive, hands-on pathways, these programs prepare students not only for local kitchens but also for global pastry careers under the mentorship of seasoned professionals.
Manila’s culinary ascent is often measured in restaurant openings and awards. But its real progress is found in classrooms and kitchens where craft is passed on with intention. With institutions like Enderun—and mentors like Chef Nicolas Pasdeloup—the city is not merely keeping pace with the world. It is steadily preparing to lead.
Info on Enderun’s Pastry Arts program can be found here: https://ecoleducassemanila.com/classes/pastry-arts-program/
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