Nina Métayer is a well known pastry chef, also named World Pastry Chef 2023 by the International Union of Bakers and Confectioners and World’s Best Pastry Chef 2024 by the World’s 50 Best.
Since 2019, she has wowed gourmets in France and beyond with her innovative creations, and we at Destination had the opportunity to interview her and get to know her better.
What inspired your initial interest in pastry and baking?
At first, it wasn’t baking that drew me in—it was entrepreneurship. I had a dream of opening a bakery in Mexico. I didn’t choose baking because I loved it, but as I started studying, I fell in love with the craft of making bread. It was challenging, because this isn’t typically seen as a female job. So, I decided to start with pastry to prove myself in the world of bread and baking, but once my journey began, the passion started to grow. When I delved into the world of pastry in Paris, I had the chance to meet with some amazing chefs who fuelled my passion to continue to work with pastry. I truly believe that passionate people can transmit their passion and that’s what happened to me. And naturally, the passion never stopped growing, especially as I started to get better at it. Excellence is the key to always keep your passion burning.
Can you share some key learnings and challenges from your training in both bakery and pastry?
Training in this field is like training for a sport. You need precision, speed, and constant practice and repetition until the movements feel natural. It’s all about focus and organization. The key is to always strive for excellence, even if it means training for years. I personally went through a rigorous four years of training when I was preparing to compete in the Meilleur Ouvrier de Francetitle/”Best Craftsman of France”, a prestigious competition in France. I spent four years training for the competition, perfecting my techniques, practicing repeatedly. At the last moment, I made a choice – I chose to make a chocolate cake with olives, and the judges weren’t big fans of it. But that’s where I believe your own confidence in your craft comes in. I made a choice, and it didn’t work out. But I went back and continued to work on the recipe, ultimately earning it the title of Best Chocolate Pastry in 2023.
Over everything though, I’ve learned that what makes this job truly special is that we get to make people happy—everyone loves desserts, and through that, we share a bit of joy.
What career milestones have been most significant for you?
The MOF challenge was a turning point for me. It taught me that even when things don’t go as planned, you can still find something bigger than what you set out for. Through that experience, I realized the importance of building a strong team and how essential it is to have the right people around you. People who support you, believe in you, and build you up. Difficult moments are often the most important ones because they push you to grow.
How do you balance traditional techniques with modern innovation in your work?
Tradition is at the heart of what we do, especially in pastry. It’s about creating a sense of nostalgia—those familiar tastes and textures that remind us of moments from our past. So, I think it’s essential to get those down first. Then comes innovation. This means improving how we work, using smarter tools, making techniques more precise, more efficient, so we can spend time on what truly matters.
You are partnering with Kiri® Professional; can you share details about the partnership and what it will be about?
What started as a simple meeting left a lasting, positive impression on me. With Kiri® Professional, I have the chance to combine my childhood memories of Kiri with my expertise in pastry. This partnership feels like a natural fit, as it aligns with my goal of sharing techniques and recipes that create moments of happiness for those enjoying our desserts. By using Kiri® Professional products, I want to show how high-quality ingredients can elevate culinary creations and bring that extra layer of joy to the experience.
Are there any upcoming projects or products from this partnership that you can tell us about?
I’m excited to incorporate Kiri® Professional products into my signature dishes, highlighting their versatility and exceptional quality. Beyond that, I’m looking forward to collaborating with the Kiri team to create learning experiences for chefs and culinary enthusiasts in the region. We’re also working on developing new innovations for Kiri® Professional, with the aim of continuously enhancing what we offer and inspiring more creativity in the culinary world.
Finally, where do you hope to see yourself in 5 years?
Honestly, I try not to look too far ahead. I focus on the present—on being happy with where I am now. Every moment is an opportunity. That said, I would love to share more of my cakes with the world and grow my team. The world needs happiness, and desserts bring just that. But my main goal is to keep enjoying what I do and make the most of every second life offers.
For more information visit, ninametayer.com
