Born in Paris, France, Chef Nicolas Bernardé began his culinary journey in 1982 at the school Jean Ferrandi where he ranked first in pastry training and was finalist of the "Best Apprentice in France". He honed his skills at the very famous pastry shop Dalloyau, in Paris, and later obtained his professional pastry certificate at the Paris Chamber of Professions.

As Pastry Chef of the Gabonese President, Chef Bernardé organized buffets and receptions for foreign presidents. He continued his career at the Hotellerie du Prieure, a four star hotel with a Michelin starred restaurant. In 1990, Chef Bernardé assumed the responsibilities of Pastry Chef of the catering company Jusseaume. In May 2000, he joined the French Ministry of Foreign Affairs with responsibility for the organization of receptions and cocktails in honor of foreign government officials.

Mr. Bernardé has been named an Auditing Member of the Culinary Academy of Paris and has won numerous awards. He participated in the culinary international competitions of Arpajon, and Les Journées Gastronomiques de Romorantin, where he won bronze medals in both. In 1993 he won the gold and bronze medals at the Lucien Peletier contest and the gold medal at the Charles Proust contest for two consecutive years.