When Chef Nicholas Forte first stepped into a professional kitchen, he wasn’t chasing Michelin stars or sugar showpieces. He was pursuing a career in sports medicine. A kinesiology student at the University of Nevada, Las Vegas, Forte was headed for a life of rehab and recovery — not ramekins and roulades. But fate, and perhaps a bit of flour, had other plans.
“I thought I’d be working in sports medicine,” he said on the “Life Is a Gamble” podcast, “but I kept getting drawn back to pastry. It’s where my creativity made sense.”
That inner pull redirected his path to Chicago’s French Pastry School, one of the most rigorous and renowned institutions of its kind. Enrolling in the L’Art de la Pâtisserie program, Forte immersed himself in classical training under world-famous chefs like Sébastien Canonne, M.O.F.; Jacquy Pfeiffer; and En-Ming Hsu, co-founder of Sip! Extraordinary Drinking Chocolate. The curriculum was as exacting as it was expansive — laminated doughs, chocolate tempering, sugar sculpture, ice cream and petit fours — equipping him with both a technical foundation and an artistic fluency that would become his signature.
After graduating with honors, Chef Forte wasted no time leaping into the elite culinary world. His first job? The three-Michelin-starred Joël Robuchon at MGM Grand in Las Vegas.
“I literally just walked in and asked if they needed help,” he recalled. “And they said yes. That job changed my life.”
At Robuchon, he honed the refinement and restraint that fine dining demands — plated desserts with architectural precision, mignardises that were miniature marvels and sorbets that tasted like essence captured in a spoon. It was here that his approach to balance — between visual flair and flavor integrity — began to crystallize.
“I’m not here just to make things look pretty,” he told Pastry Arts Magazine. “Flavor is always the priority. If it doesn’t taste amazing, it doesn’t matter how perfect the quenelle is.”
That perspective has guided Chef Forte through an impressive ascent. After his time at Robuchon, he took on roles at Encore Boston Harbor; Monzú Italian Oven and Bar; and Jean-Marie Auboine Chocolatier, where he led bonbon and confection production. Each experience built upon the last, layering in leadership and scale, culminating in his current role as corporate pastry chef for Tao Group Hospitality on the West Coast.
Now overseeing pastry programs for a dozen properties across California and Nevada, Forte’s days involve more than mixing batter. He develops menus, crafts seasonal recipes, mentors emerging talent, and contributes to Tao’s global culinary initiatives. His Viennetta-inspired vanilla dessert at LAVO West Hollywood — a nostalgic nod elevated with modern textures — epitomizes his creative philosophy.
“Vanilla is the star of the show in so many of my desserts,” he noted. “It’s the base that lets everything else shine.”
There’s a nostalgia to his work — not in a sentimental way, but in the way a childhood flavor can be reimagined into something new, something elegant. That same sensibility came to life when Forte designed a whimsical Bluey-themed cake for his son’s first birthday, which gained recognition from the Bluey.tv fan community.
“It’s always been a dream of mine to make my son’s first birthday cake,” he said. “I knew I had to do something wild for it!”
What sets Chef Forte apart isn’t just his skill or creativity — it’s his mindset. He leads not with ego, but with empathy. At Tao, he views his role as not only a tastemaker but also a team builder.
“I try to create kitchens where young chefs feel supported and inspired,” he said. “I’ve had great mentors, and now I want to be that for someone else.”
Today, as a tasting candidate for the 2025 Club Coupe du Monde de la Pâtisserie Team USA National Selection, Chef Forte stands poised on the edge of a global stage. Yet for someone whose career began with a knock on a kitchen door, his focus remains humble and grounded.
From his Las Vegas roots to the kitchens of Michelin grandeur, Chef Nicholas Forte’s journey is a testament to passion redirected, flavors rediscovered, and a future still unfolding — one quenelle at a time.
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The 2025 U.S. National Selection is scheduled for 6 Sept 2025, at the Washburne Culinary & Hospitality Institute in Chicago, as part of the Chicago Baking & Pastry Forum. The forum, running from September 4 to 6, offers culinary professionals and enthusiasts opportunities for education and networking. Tickets for the event and to witness Team USA’s National Selection are available through Eventbrite.
