FEATURE: Crème de la Crème With Enderun’s Executive Pastry Chef Nicolas Pasdeloup
- Jane Saya
- Jan 28
- 5 min read
Updated: Jan 29
On the 24th of January, Discovering Hospitality was invited to Enderun College in McKinley for a pastry demonstration by Chef Nicolas Pasdeloup,, their new Executive Pastry Chef.
Chef Nicolas impressed the audience by presenting a step-by-step demonstration of how to make The Pistachio Dentelle, a crisp choux cylinder filled with pistachio crème and a black cherry reduction.
During the demonstration, both the host and audience were able to ask questions. This is where we could see the expertise come through, as Chef Nicolas explained some of the facets of his chosen dish and the details that make it special -- from the balancing of flavors with the ratio of pistachio crème and cherry reduction, to the raspberry powder being used for the opaline instead of food coloring. He also explained that choux pastry is one of the fundamental things that a pastry student should learn, making this recipe quite beginner-friendly, should you want to try it at home.
An audience member asked: "What differentiates a good pastry from a great pastry?" To which Chef Nicolas explained that: "It’s all about the ingredients. The better the ingredients, the better the pastry."
That Q&A sparked a conversation between the audience and Chef about imported, expensive ingredients. They concluded that you can pretty much find any ingredient you need in the Philippines. And for a regular person who cooks for themselves, you can access rare ingredients by ordering online, such as the raspberry powder used during the demonstration.
After the demonstration, everyone was invited to see and taste the pastry buffet that was set up by Chef Nicolas and some of his students. The spread was impressive, with everything from various breads and cakes to macarons, some fruity, some with chocolate, and everything in between.
The event was a wonderful showcase of skills, creativity, and passion. After sampling the tasty spread, DH sat down with the man of the hour for a quick conversation about him and his views on the culinary world today.
With an extensive culinary background, Chef Nicolas wouldn’t say he is more inclined to pastry over any of the other aspects of culinary. We learned that he is comfortable with all the different sides of the culinary space and does not necessarily favor one discipline over another.
When asked where he draws inspiration for his creativity, Chef Nicolas expressed that it doesn’t come down to one thing specifically. However, he did mention his travels and how traveling is a wonderful way to explore different cultures and receive inspiration from the different flavours and methods of cooking in various places.
Since Chef Nicolas has been in the Philippines for around 18 years. He says that he has noticed an improvement in the local culinary scene. He noted that in the early days, Filipino food was not that well presented, but now, it has vastly progressed, since people are becoming more conscious about their own culture and food. This has led to exciting things, one of which is the Michelin Guide, now gaining presence in the country. In addition, he noted that highlighting Filipino ingredients is an important aspect as Philippine Cuisine.
When it comes to the educational side of things, we asked Chef Nicolas what he thinks were the challenges for pastry students and the culinary industry at present. He said that he has worked with plenty of Filipinos abroad and domestic, and the one thing he noticed was the discrepancy in standards. He expounded that the Filipinos he has worked with abroad are skilled, but somehow, back home is not quite the same when it comes to standards. He also talks about the difference in motivation and passion when it comes to the work itself and the mindset of always improving and training.
An interesting fact that he also shared was that he enjoys working with women. He noticed that women tend to be more perfectionists in the kitchen, and this led to pointing out that in the Philippines, the consistency and upkeep of standards are not always maintained in his experience.
The standard of output varies from day to day, and this is one of the challenges in the culinary industry. Lastly, he highlights that passion for the Culinary Arts is important, not only about earning a living.
Chef Nicolas expressed that he hopes one day Filipinos will not need to go abroad to earn more, and that hopefully culinary work in the country will be valued in the same degree as culinary work internationally.
All in all, it was a wonderful morning filled with flavorful bites, meaningful conversations, and a delicious glimpse into an education in pastry. This event was organized by Ècole Ducasse Manila, Enderun, and Enderun Extension, which always showcase the best of the best, or rather, the Crème de la Crème of the industry and education.
PRESS RELEASE: A Taste of World-Class Pastry at Enderun, École Ducasse Manila Welcomes
Chef Nicolas Pasdeloup
TAGUIG, Philippines — Through its strategic partnership with École Ducasse, Enderun Colleges brings one of the world’s most respected culinary education institutions - founded in France by Chef Alain Ducasse - directly to Filipino learners.
On January 24, 2026, this event gathered prospective students and media partners, setting a relaxed tone that began with a breakfast spread of croissants and pain au chocolat. Introduced by Marc Chalopin, Executive Chef at École Ducasse Manila, Nicolas Pasdeloup, the new Executive Pastry Chef, demonstrated the making of a Pistachio & Cherry Choux Tube, sharing insights drawn from over three decades in world-class kitchens.
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, and has served distinguished clients including the Norwegian Royal Family and Nobel Peace Prize laureates. Now based in Manila, he brings not only technical mastery but also a teaching philosophy rooted in respect for 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.”
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.” 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.”
The demonstration also highlighted École Ducasse Manila’s Certificate in Professional Pastry Arts and Diploma in Professional Pastry and Bakery Arts programs, which offer immersive, hands-on training designed to prepare students for global pastry careers under the guidance of seasoned professionals.
More information on the program can be found here:https://ecoleducassemanila.com/classes/pastry-arts-program/
For Chef Nicolas, success in pastry begins with discipline - but it is sustained by self-belief. “You have to be strict with your work, but more importantly, you have to believe in what you do,” he said. “Believe you can do it, and give it even more than 100 percent.” His words reflect a chef who combines technical mastery with humility, inspiring the next generation of Filipino pastry professionals to pursue excellence with confidence and passion, and to take pride in the talent and creativity that Filipinos bring to their craft.
