Chocolatier – Chef Nicholas van der Walt

He is a master sculptor and spinner of chocolate and sugar and can mould you the most delicious bouquet of roses you have ever, well, tasted, but be sure to keep it out of the sun, for chocolate is a delicate luxury.

He is a man who has held in his hand the very first Louis Vuiton suitcase that was made some 150 years ago, and sculpted an exact replica of this suitcase from chocolate and chocolate mousse for the guests at the Louis Vuiton launch which was held at the Saxon in 2005. His desserts are not simply for the indulgence of the palate (and eventually the hips); they are a feast for the soul, a banquet for the eyes, and a richly potent sugar-spike for the mind.

Raised on a farm in the Free State, Nicholas’s interest in food, particularly chocolate and sugar, began at a young age. As a boy, Nicholas suffered from a severe allergy to pollen, which prevented him from spending time outside, so instead he would spend long hours in the kitchen with his grandmother. Encouraged by his family and guided by his grandmother, he developed a keen interest in baking, and by the age of twelve Nicholas had single-handedly produced his first wedding cake.

After he matriculated from Pellissier High school in the Free State, Nicholas enrolled for a two-year training course as a pastry chef at the Bloemfontein Hotel where he was tutored by Sunné Niemand, who led him down a path of great fulfilment and inspired him to greater heights, teaching him more than he ever could have hoped for. Upon his graduation from there, he received the award for Best Trainee of the Year, and then set off to continue his studies at the Free State Technikon where he undertook the study of Hotel Management.

With a sense of inspiration, Nicholas accepted a position at the Park Hyatt Hotel in Rosebank. Soon after he was selected for Team South Africa to compete in the Culinary World Championship in Maastricht, Holland, where the whole junior team walked away with gold medals and Nicholas was proclaimed the Most Promising Pastry Chef in the World.

Upon his return to South Africa, Nicholas pursued his career with newfound vigour, applying his skills wherever they were required. This included the Savoy Hotel in London and the opening of the restaurant At The Square in Clarens. After a two-year stint in his beloved Free State, he accepted the position of pastry chef at The Michelangelo Hotel, and today he is the proud and successful head pastry chef and chocolatier at the prestigious Saxon Hotel.

Nicholas is fond of contributing to charity whenever possible, and on one occasion, he crafted a 36-kilogram showpiece made entirely out of sugar for a charity event. He also enjoys hosting charity events for schools.
Nicholas has great plans for the future, which promise to bring a lot more sweet temptations and indulgences to life for everyone to enjoy. There is the planning of a ‘school of chocolate’, where Nicholas will be able to pass on his knowledge and passion to others, eager to learn and to be inspired by the art of decadence. Nicholas also plans to publish his own book on chocolate and pastry for all who love to indulge themselves and appreciate the efforts of a culinary master.

And finally, for the sake of the true beauty and inspiration of his masterpieces, the modest Nicholas van der Walt will open his own chocolate gallery in which his exquisite sculptures can be displayed.

Nicholas van der Walt is a man who never stops dreaming and yearning, and in the process he is bringing great joy to others and making us all proud to have this most promising pastry chef in the world right here in our midst.

To learn more about Nicholas and to see and taste some of his beautiful masterpieces, I recommend that you book your dinner table at the Saxon Hotel, and if you really have to watch the calories, then you can do some virtual tasting at www.sugarchoc.com. I will be at the dinner table, though. Enjoy!