Nicoll Notter is the Lead Chef for the Callebaut Chocolate Academies in North America. The son of two pastry chefs, he was immersed in the world of pastry from a young age and built a career that spans chocolate production, pastry shops, luxury hotels, and fine‑dining restaurants across both the United States and Switzerland.

At 21, Nicoll competed in and won Pastry Chef of the Year for the United States, becoming the youngest chef ever to earn the title. In 2020, as captain of the Swiss National Team, he led his team to a 1st‑place victory at the Coupe d’Europe in Paris.

Before stepping into his current role, Nicoll led the Callebaut Chocolate Academy New York City, where he further developed his signature approach to pastry education. His core philosophy is simple yet powerful: hard work and determination will take you further than talent alone.

In his role as Lead Chef, Nicoll is dedicated to supporting the growth of pastry professionals and pushing the craft forward. He is passionate about guiding the next generation of chefs and contributing to the continued evolution and innovation of the pastry arts.