Pastry Chef Nicolas Blouin of Rosewood Mansion on Turtle Creek - Biography

Dallas, TX

September 2016

Raised in Toulouse, France, Nicolas Blouin began working at a bakery when he was 15. He continued his training at the Pastry School of Muret, completing apprenticeships in pastry and chocolate confections. Blouin moved to America to work at the Walt Disney World Swan and Dolphin Resort with 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, Blouin was ready to return to the States and took a position at the Bellagio in Las Vegas under Chef Jean Philippe Maury. He later oversaw two locations of the Jean Philippe P√Ętisserie at the Aria Resort & Casino. With his combination of European and American experiences and a passion for simple, strong, classic flavors, Blouin’s next move was to the historic Rosewood Mansion on Turtle Creek in Dallas. There, Blouin composes invitingly bold, whimsical, and colorful desserts that may not be recognizable at first sight, but are instantly familiar at first taste. In 2015, Blouin won the Valrhona C³ Pastry Competition at the 10th Annual StarChefs International Chefs Congress and will represent North America this year at the international finale of C³.