NICOLAS LEMOYNE

With over 15 years of experience in his chef’s apron, Nicolas is responsible for the kitchen of Brasserie Boulud, introducing its concept to Dubai’s culinary landscape. From the curation of a seasonal menu to the creation of a variety of specialties, Nicolas will work closely with two-Michelin star chef Daniel Boulud to bring contemporary French cuisine and way of life, rooted in tradition. Originally from France, Chef Nicolas Lemoyne’s entry into the world of gastronomy is an unconventional one. At the age of thirteen, with no intention of becoming a chef, Nicolas completed a threeday internship at a very small restaurant where he discovered his passion for gastronomy. Cooking for the very first time, Nicolas immersed himself in flavors he had previously never indulged in, including duck gizzard, chicken liver, beef tongue and more. Thrilled by the experience and taste buds thoroughly tickled, he was determined to pursue a career in the culinary arts. It soon became a running family joke that Nicolas chose his career path after having tasted a beef tongue. While obtaining a professional culinary and hospitality diploma in Metz, France, Nicolas worked at various restaurants and further developed his talents. Nicolas began his culinary journey by working as Chef de Partie for three years at Paul Bocuse, a three-star Michelin restaurant in Lyon, France. It was this experience that gave Nicolas the foundation to move abroad and work as a Sous Chef at Restaurant Orient8, Hotel Mulia in Jakarta, Indonesia. Nicolas then relocated to the USA where he became Banquet Chef at two-Michelin star restaurant Daniel in New York, where he was amazed and inspired by the ingenuity of Daniel Boulud’s cuisine. Nicolas went on to take his first position as Chef de Cuisine with Jerome Bocuse in Orlando, and for four years was able to express himself creatively in the kitchen and experiment between the classic and modern styles of French cuisine.