Pastry chef and pioneer of "haute couture” patisseries in Indonesia
When I was just a kid, I would make my own breads and pastries from home, and every day at 2am, I would ride my bicycle to the towns’ nightclubs and wait for hungry partygoers to buy my hot comfort food.
Tell us your story – how did you get here?
I was born in Lyon, and at a very early age, I was already drawn to the charm of the culinary world. When I was just a kid, I would make my own breads and pastries from home, and every day at 2am, I would ride my bicycle to the towns’ nightclubs and wait for hungry partygoers to buy my hot comfort food. This small business was a huge hit, and became the starting point of a life-long journey of artisan pastries, desserts and confectionaries.
My professional career then started at 13 years-old when I enrolled in an apprenticeship program at a baking patisserie. After finishing my apprenticeship, fate led me to the winter city of Courchevel, where, at barely 17 years-old, I became the Head Pastry Chef at a Michelin-starred restaurant in the Alps. During a snowboarding session, I had an accident which resulted in me being bed-ridden for seven months, so I used this time to write my own recipe book.
After making a full recovery, I embarked on a trip to Paris and found myself in front of the renowned Pierre Gagnaire, one of the best chefs in the world. I was then sent to London to one of Gagnaire’s restaurants in Mayfair, where I climbed the ranks from Commissary to Pastry Chef in three years. I returned to Paris and joined the world-renowned Four Seasons Hotel, one of the biggest kitchens in the world with 160 chefs and 45 pastry chefs. I soon earned the respect of my peers and of the famed three Michelin-starred chef, Christian Le Squer.
In 2016, after London and Paris, I found myself in Asia, partnering with some big chain hotels like the Fullerton Hotel in Singapore, before opening my own consultancy firm in Hong Kong, which I still run to this day. Ultimately, my next stop won my heart, and for six years and counting, Bali became my new ‘home away from home’ where I expanded my family and opened up my first eponymous Dessert and Pastry boutique. More recently, Kanvaz Pâtisserie by Vincent Nigita is about to permanently transform Indonesia’s perception of the world of artisan pastries, desserts and confectioneries. Watch this space!
What accomplishment are you most proud of?
I am most definitely proud to be able to provide an emotion with a simple and affordable quality product, and to be recognised for my work. It allows me to express myself and be sincere through my creations. I also have the privilege to collaborate with great fashion brands such as Chanel, Louis Vuitton and even Dior. On top of it all, I have the chance to be the father of both a lovely boy and girl and to be the husband of a wonderful woman.
What impact have you made in Bali?
We consider ourselves pioneers of the patisserie “Haute couture” in the Indonesian market, introducing new flavours and standards with a Parisian touch – all while respecting the cultures, tastes and rich lands in Indonesia that have so much to offer.
What does 2022 look like for you?
It is the opportunity to keep developing and to reach even more people with our products. We’ll be working harder on the creation of our quality and “out of the box” products.
What do you love most about Bali?
The culture, its people and the atmosphere that reigns here. Bali ignites a passion in me. I feel at home here.
If you could choose your last ever meal, what would it be?
Charcuteries, cheeses and wine, obviously!
Who is your Local Legend and why?
My business partner, who I prefer to keep anonymous at the moment, is one of the most beautiful people I’ve ever met.