Nicolas Paciello, originally from Oeting in the Moselle region, discovered his passion for pastry-making during his apprenticeship with Christophe Greff. He obtained his qualifications in pastry-making between 2000 and 2005. In 2005, he moved to Paris and worked at Fauchon with Christophe Adam, then at the Hôtel de Crillon with Meilleur Ouvrier de France Jérôme Chaucesse. In 2012, he joined Cyril Lignac, appearing on his TV shows and helping to open La Pâtisserie Cyril Lignac.
In 2015, at the age of 29, he became head pastry chef at La Réserve Paris, earning two Michelin stars alongside Jérôme Banctel. He then joined Stéphanie Le Quellec at the restaurant La Scène, once again securing two stars. In 2018, he was a finalist in the “Un des Meilleurs Ouvriers de France” competition and published his first book.
In 2019, he became executive pastry chef at the Hôtel Barrière Le Fouquet’s Paris and collaborated with Pierre Gagnaire. He co-founded CinqSens Paris and published a second book. In 2023, he took over the business and renamed it NICOLAS PACIELLO PATISSERIE. In 2026, he joined the Valrhona School in Paris as Executive Chef.
