Chef Natalie Nieves
"Food is embedded in my DNA," as a child, I started cooking in the kitchen with my father. We prepared slow-cooked meals, toiling with proteins and spices, for over 9 hours a day — this was our sanctuary, our tradition, this was my childhood; beautiful memories triggered by textures, flavors, and scents. In my adult years, I traveled the world to discover culture through food. Sometimes hindered by language, food broke the barrier.
After traveling the world, I found myself in France driven by my childhood recollections. Paris was my guide — a buttery world of salted baguette and beef madrilène. It was in Paris where I further explored my culinary palette and talents. Determined to study from the best, I trained under world-renowned pastry chefs: Pierre Hermé, Dominique Ansel, and Gregory Marchand.
Cordon Bleu Paris
Grand Diplome French Cuisine and Patisserie
Fluent in English, Spanish, Italian, and French