Nicolas was raised in France where he spent much of his early childhood working the summer months in traditional Toulouse bakeries. Having realised his love for baking, he took on a series of apprenticeships where he learnt the art of crafting fine pâtisserie and traditional baking techniques.
In 2003, Nicolas received his CAP diplôma in Pastry, Chocolate, Confectionary and Ice Cream at Les Compagnons du Devoir, the well-regarded French apprenticeship responsible for exquisite quality, and in 2004, he received his CAP diplôma in Bakery. After several years in small bakeries and pâtisserie kitchens, Nicolas moved to Brussels where he started a position in a large scale production company, a valuable time in his career that helped prepare him for where he is today. He also spent time at Michel Kayser’s two Michelin-starred restaurant Alexander in Garons, Southern France.
In 2007, Nicolas relocated to Paris, where he took on a role at the famed Le Bristol Paris. Over the next seven years, Nicolas worked his way up to First Sous-Chef in Pastry, managing a pastry brigade of nineteen chefs and working alongside the notable Head Pastry Chef Laurent Jeannin, to create the exclusive dessert menus. Working across the entire pâtisserie of Le Bristol Paris including in the dining room, restaurant and 3 Michelin-starred restaurant Epicure, he developed discipline and knowledge for luxury gastronomy. This encouraged Nicolas to take on a new role at The Lanesborough in London as Head Pastry Chef, overseeing the hotel’s pastry and dessert offerings and leading a team under its reopening.
With over 20 years of experience, Nicolas joined The Connaught as Executive Pastry Chef in 2017 where with his team, he worked to open The Connaught Patisserie. Since July 2023, he has transitioned to a consultant for The Connaught and is also head of The Connaught Patisserie, By Nicolas Rouzaud. With this, he has become a leader in the industry and has a strong pipeline of European openings ahead of him.
Most recently Rouzaud launched The Trio au Chocolat – a limited edition pastry created for The Connaught Patisserie in collaboration with Milly Kenny-Ryder. The Trio au Chocolat is a modern take on the classic pain au chocolat, featuring three stripes of Valrhona dark, white, and gianduja chocolate.