Chef Nicolas Botomisy started his career in the south of France at Relais de la Poste where he developed his attention to detail and knowledge of taste, plate presentation, and texture.
He then moved to the UK and Paris where he worked for 2 and 3 Michelin starred restaurants such as Four Seasons Hotel George V, Carré des feuillants and the Waterside Inn. It is in 2012 that Chef Botomisy started working for Valrhona as Pastry Chef at L’École Valrhona Tokyo, Japan where he deepened his passion for fine pastries and sense of creativity. Chef Botomisy started a new chapter in his career in 2016 when he moved to the US as the L 'École Valrhona Pastry Chef, North America. Onto a new challenge in 2018, Chef Botomisy is opening a chocolate shop in Tokyo, Japan and consulting around the world.