Pastry Chef Nicolas Blouin of Rosewood Mansion on Turtle Creek - Biography
Raised in Toulouse, France, Nicolas Blouin began his pastry training like many of his young schoolmates, working at a small bakery in his hometown when he was only 15. He continued his training at the Pastry School of Muret, completing apprenticeships specializing in pastry and chocolate confections.
Blouin then moved to America to work at the Walt Disney World Swan and Dolphin resort hotel under two-time world champion Pastry Chef Laurent Branlard. Eager to expand his knowledge, Blouin returned to Europe and worked at Michelin-starred restaurants in Switzerland and France.
In 2006, Chef Blouin was ready to return to the United State, taking a position at the Bellagio in Las Vegas under renowned Chef Jean Philippe Maury. He later served as pastry chef at the Aria Resort & Casino, where he managed two locations of the Jean Philippe Pâtisserie.
With his combination of European and stateside experiences and a passion for simple, strong, and classic flavors, Blouin’s next move was to the historic Rosewood Mansion on Turtle Creek in Dallas, Texas. Here Blouin strives to create desserts that both encourage diners to dive in and leave them feeling satisfied. His creations—featuring whimsical presentations and bold colors—may not be recognizable as something familiar at first sight, but they are instantly familiar at first taste.