Nathalie and Rodolphe Metayer are Nina Métayer’s parents. Métayer, a prominent French pastry chef, was born in 1988 in La Rochelle, France. Nina was named the finest pastry chef in the world by Le Chef magazine in 2016 and the Gault et Millau guide in 2017. Nina’s culinary adventure started as a youngster in La Rochelle, and her love for baking was sparked further during her stay in Mexico.
She subsequently obtained expertise at prestigious restaurants such as Le Meurice, where she worked under famed pastry chef Cédric Grolet. Her stay at Le Meurice helped her polish her methods and broaden her dessert inventiveness. She opted to undertake an apprenticeship and acquire her CAP (Certificat d’Aptitude Professionnelle) in baking after finishing her literary baccalaureate.
Nina started her apprenticeship at Paillat in La Rochelle before moving to Australia to pursue fresh chances. She began her career at a bakery in Melbourne before moving on to the restaurant sector in Dunsborough, Darwin, and Port Douglas. Nina enhanced her knowledge after returning to France by studying a pastry CAP at the renowned Ferrandi school, where she received her certification in 2009.
Nathalie and Rodolphe Metayer: Nina Métayer’s parents.
Nina Metayer’s parents are French, and their gifted daughter Nina was born in La Rochelle, Charente Maritime. Nina Métayer’s parents, Nathalie and Rodolphe Métayer, share a strong passion for food and cooking. Their gastronomic impact spread beyond their immediate surroundings. Meals, particularly dinners, were significant in Metayer’s home from a young age. The Métayer parents took cooking seriously and believed in utilizing high-quality market items. They stressed to their girls the necessity of precise culinary procedures and adequate seasoning. Even basic foods had to be cooked with care and attention to detail for them; otherwise, it was deemed a tragedy.
Nina Métayer’s Family and Ethnicity
Nina Metayer was born in France and is of French descent. Nonetheless, her parents’ origins have not been revealed to the public. Nina’s father, Rodolphe, a web developer, specialized in egg, pasta, and potato dishes. He transferred his expertise and abilities to the family kitchen, where he helped to cook a variety of foods. Similarly, her journalist mother, Nathalie, specialized in vegetables, meat, fish, and the art of seasoning. Nathalie’s experience guaranteed that their dishes’ tastes were well-balanced and enhanced by the correct blend of spices and herbs.
They got active in the local gastronomy scene after relocating from La Rochelle to Strasbourg. Nathalie and Rodolphe helped write gourmet evaluations for the famous guidebook series Petit Futé. Their passion for learning and sharing their culinary experiences demonstrated their dedication to the food world. The family’s dining table became well-known among the friends of their daughters, who gladly gathered for meals. Friends who didn’t want to miss out on the Métayer family’s culinary pleasures were drawn in by the appeal of wonderful meals like their famed lasagna.
The happy ambiance and exquisite meals shared at their table generated long-lasting memories and enhanced the family’s culinary reputation. Nina’s culinary career was largely molded by their cooking love, concentration on quality ingredients, and devotion to culinary perfection. Nina became the brilliant and respected pastry maker she is today because of their influence and passion for food.
