Biography
Nicolas Paciello, originally from Oeting in Moselle, developed a passion for pastry-making during his apprenticeship at Christophe Greff. He was awarded his pastry qualifications between 2000 and 2005. In 2005, he moved to Paris and worked at Fauchon with Christophe Adam, followed by the Hôtel de Crillon under ‘Meilleur Ouvrier de France’ chef Jérôme Chaucesse. In 2012, he joined Cyril Lignac, taking part in the chef’s shows and the opening of La Pâtisserie Cyril Lignac.
In 2015, at the age of 29, he joined La Réserve Paris as the establishment’s pastry chef, earning it two Michelin stars along with Jérôme Banctel. He then worked under Stéphanie Le Quellec at La Scène, once again earning the restaurant two stars. In 2018, he was a ‘Un des Meilleurs Ouvriers de France’ finalist and published his first book.
In 2019, he was made head pastry chef at the Hôtel Barrière Le Fouquet's Paris, where he collaborated with Pierre Gagnaire. He co-founded CinqSens Paris and published a second book. In 2023, he took over the company and renamed it NICOLAS PACIELLO PATISSERIE. In 2026, he joined the Ecole Valrhona in Paris as Head Chef.
