PASTRY CHEF - NEHUL GAUTAM

Nehul Gautam is the Pastry Chef at Pullman Melbourne on the Park, an iconic five-star hotel in the heart of the vibrant East Melbourne Sporting & Entertainment District.

With a culinary journey that commenced at the age of 20, Nehul has garnered extensive experience from prestigious establishments such as The Oberoi Hotels and Resorts – India/Dubai ,  Ritz Carlton Bahrain,  Bvlgari Resort Dubai and Iconic Four-Season Jumeirah beach Hotel Dubai and Paramount hotel Dubai 
At Pullman Melbourne on the Park, Nehul leads a team of 6 chefs. His artisan-ship extends to creating exquisite pastries and desserts for parties, The Cliveden Bar & Dining and events throughout the property.

Fusing precision and creativity, Nehul defines pastry as a harmonious blend of science and art.

What inspired you to become a pastry chef?

Some of my earliest memories are filled with the sweet aroma of home-grown fruits simmering in my grandmother’s kitchen. I’d watch my grandmother, aunt, and mother craft desserts, cakes, and jams with techniques passed down through generations. Those moments fascinated me—I still keep my grandmother’s handwritten recipes safe because to me, they are treasures.

Though I was talented in programming, life took me in a different direction: hospitality. 

I first imagined myself in front office operations, but everything changed during the early stages of my career. My internship introduced me to the world of pastry, and the very first time I saw a delicate chocolate loop garnish being made, something clicked. I was mesmerized. It felt like discovering a world where creativity had no limits.
My childhood experiences suddenly made sense—they were preparing me for this path. With my mother’s words, “work is worship,” guiding me, and with the incredible training I received in top hotels, I began building my career as a pastry chef—one dessert, one memory, and one skill at a time.

You have been in the industry for quite some time. Would you have done anything differently when first starting out?

Yes, definitely! When we first enter the industry, we’re full of energy and ambition. We want to grow fast, prove ourselves, and climb every step as quickly as possible. In that excitement, we often forget how important balance and health truly are. I was no different. I pushed myself too hard, too soon—trying to run a marathon before I had even learned how to walk in the profession.

That experience taught me a powerful lesson. Today, when I see young chefs driven by that same fire, I always share my journey with them—for one simple reason: growth is meaningful only when it’s sustainable. Passion is beautiful, but it needs to be balanced with patience and self-care.
If there’s one thing my early years taught me, it’s this: balance is strength, and slow, steady progress creates the strongest foundations.

What is the philosophy and ethos behind the food you create?

I come from a family of artists—my grandfather, grandmother, mother, aunt, uncle, and even my brother. Every one of us has been blessed with a natural artistic flair, whether it shows in our work, our hobbies, or simply in the way we view the world. Growing up in such a creative environment gave me a strong sense of attention to detail, both personally and professionally.

My grandfather, however, brought a very different strength into our family. He is a retired Wing Commander from the Indian Air Force, and growing up under his influence added a sense of discipline and structure to my personality. That balance of creativity and discipline is something I value deeply, and I strive to bring the same into my professional life every day.

In my cooking, I follow one simple ethos: “If you can’t serve it to your mother, don’t serve it to anyone.” This principle has guided every dish I create. Over the years, my mentors and bosses have also encouraged me to be result-oriented, and that approach has now become second nature to me. I truly believe this balance—creativity, discipline, and accountability—is essential in both personal and professional life.

But alongside all of this, one thing remains equally important: taking care of your health. Passion and ambition have meaning only when they are supported by well-being and balance.

What is the latest trend when it comes to baking and patisserie? What is one pastry trend you wish would go away?

The world is moving towards sustainable cooking techniques, reducing waste as much as possible, and shifting the demand toward healthier desserts and breads. I find this both challenging and incredibly rewarding. There are endless possibilities in creating healthier desserts that everyone can enjoy. Just because someone is lactose intolerant or gluten intolerant doesn’t mean they should miss out on the joy of having a beautiful dessert.

Sometimes, simply seeing the excitement on a guest’s face when they realize they can finally enjoy a dessert or bread that suits their dietary needs—that alone makes my day. Moments like these remind me why I love what I do.

As for trends, I honestly don’t believe there is anything that “needs to go away.” The basics will always remain the foundation of our craft. Once you truly master them, the world of pastry and bakery becomes limitless. No one should ever feel discouraged from trying something new. Change is the only constant, and as chefs, we must keep pushing the envelope—creatively, sustainably, and thoughtfully.

What is your favourite comfort food?  What is your favourite pastry, cake or baked product?

My mother and I have always enjoyed the simple dosa—a South Indian savoury dish usually served for breakfast. It instantly brings back warm memories of sharing those moments with her. Food has a beautiful way of connecting us to people and places, and for me, dosa will always remind me of home.
Personally, I love starting my day with a perfect traditional croissant and a cappuccino. There’s something magical about a well-made croissant—the layers, the aroma, the simplicity done right. It genuinely makes my day.

When it comes to desserts, I’ve always had a special place in my heart for a good éclair. During my time in Paris, I travelled across the city, exploring the best patisseries and tasting their interpretations of classic desserts. Two that truly stood out were Christophe Adam’s chocolate éclair and his lemon meringue éclair—both were exceptional in their own way. The balance of flavours, textures, and precision of technique left a lasting impression on me.

Another unforgettable experience was tasting a dessert by Yannick Alléno, where he used cacao in a way I could never have imagined, transforming a familiar ingredient into something unfamiliar. These experiences refined my palate and inspired me to experiment with new techniques and flavours in my own creations.
Paris reinforced a lifelong lesson: pastry is limitless. Even the simplest ingredients can become masterpieces in the right hands, and there is always something new to learn, explore, and create.

What will be your advice to aspiring pastry chefs?

Some of the most important lessons I’ve learned in my career—and continue to remind myself of every day—are simple but powerful:
•    Learn the basics thoroughly and practice repeatedly. Mastery comes from repetition and attention to detail.
•    Don’t rush tasks. It’s better to pause, observe, and ask questions when in doubt than to make mistakes in haste.
•    Invest in yourself. A good pair of shoes, proper meals, and personal well-being may seem small, but they make a huge difference over time.
•    Health is wealth. Passion is incredible, but never at the cost of your health. I know it’s easier said than done, but I remind myself of it every single day.
•    Save and invest wisely. Spend on online courses, books, small tools, and equipment—they may seem minor now, but they pay off enormously in the long run.
•    Slow and steady wins the race. Patience, persistence, and consistency are key in this industry.
•    Learn people management. Understanding your team, communicating effectively, and motivating others is as important as technical skill.
•    Be result-oriented but process-driven. Always have a clear approach behind everything you do.
•    Trust your leader. Guidance and mentorship are invaluable, especially in shaping your growth and perspective.

These principles have guided me through every stage of my career and helped me stay grounded, focused, and motivated while pursuing excellence.

Would you consider yourself as an artist? Are you inspired by artists when you create your pastries? Where do you get your inspiration from?

I consider myself an aspiring artist, working toward a goal where I can interpret art through the medium of food. Inspiration is all around me—nature, architecture, history, or even a simple walk through a botanical garden. I might see a plant or a flower and immediately think about how to recreate its essence in chocolate. Ancient Greek statues, the play of light and shadow, textures, colours—everything can spark an idea.

For me, creativity is about observation and interpretation. Inspiration is everywhere; you just need to pause, focus, and translate what you see into something edible, beautiful, and memorable. This approach allows me to combine my artistic sensibilities with my culinary craft, turning every dish into a small piece of art.

Which are your signature preparations as a pastry chef?

I love working with fresh fruits and chocolate—there’s something magical about how simple ingredients can be transformed into something extraordinary. Honestly, I still haven’t created my signature dessert yet. For me, it has to be perfect, not just near perfect. I see learning as a daily process, and I constantly strive to keep myself motivated, always aiming to create the best dessert I possibly can someday.

If you were to ask me about my personal favourite to serve, I would say a delicate chocolate crème brûlée. There’s something whimsical about the soft, creamy yet dense texture of a perfectly done crème brûlée—the contrast between the caramelized top and the smooth custard beneath is truly enchanting. It’s a dessert that reflects my love for precision, technique, and a touch of artistry, all in one bite.

Have you ever considered being a vegan pastry chef?

Vegan desserts are on the rise, and as I mentioned earlier, no one should ever be left out from enjoying a good dessert. Having the skills to create desserts for any kind of dietary requirement is both a fun and rewarding challenge.

I’ve taken classes with the world-famous Chef Richard Hawke and continue to learn from his techniques, adapting and experimenting to create desserts that are not only innovative but also tailored to each guest’s individual needs. This process of learning, experimenting, and personalizing desserts is what keeps my work exciting and constantly evolving. It’s incredibly satisfying to see a guest enjoy a dessert they thought they couldn’t have—it’s moments like these that fuel my passion.

How can chefs communicate the approach of innovative sustainable plant-based food?

Chefs can communicate their approach to innovative, sustainable, plant-based food by making it relatable and enjoyable. They can share the story behind their ingredients, showing where they come from and why they matter. By presenting dishes beautifully and creating experiences that engage the senses, they make plant-based food exciting and memorable. Educating diners along the way—through conversation, menus, or demonstrations—helps people understand the benefits without feeling lectured. Innovation comes from reinventing classics with plant-based alternatives while keeping flavor and texture at the heart of every dish. And above all, chefs can connect emotionally, crafting dishes that bring joy, spark memories, and show that everyone can enjoy good food, no matter their dietary preferences.

Can you share one of your favourite recipes easy to make at home that will impress our guests for the Festive season?

My favourite festive recipe, which is easy for anyone to make at home or in a hotel kitchen, would be a chocolate crinkle cookie. It’s simple, comforting, and delicious—perfect for sharing during celebrations, yet elegant enough to serve in a professional setting.

Chocolate Crinkle Cookies
Ingredients:

•    Butter – 500 g
•    Icing sugar – 950 g
•    Whole eggs (room temperature) – 1000 g
•    Plain flour (use pastry flour, not strong bread flour) – 1100 g
•    Cocoa powder – 500 g
•    Baking powder – 50 g
•    Fresh orange juice – 50 g
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Equipment
•    Mixing bowls (large and medium)
•    Spatula / whisk or stand mixer with paddle attachment
•    Sifter or fine-mesh sieve
•    Baking tray(s)
•    Parchment paper or silicone baking mat
•    Kitchen scale (for 20 g portions)
•    Wire cooling rack
•    Oven (fan-forced or deck oven)
•    Small bowl (for coating dough balls in icing sugar)
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Key Tips
1.    Do not over-cream the butter and sugar—cream just until light and fluffy.
2.    If the mixture looks split or too liquidy, do not worry—it will come together once combined.
3.    Use pastry flour only; strong bread flour will make the cookies tough.
4.    Mix dry ingredients gently into the wet mixture to keep cookies tender.
5.    Portion dough accurately—20 g per ball gives even baking.
6.    Coat dough balls in icing sugar for the signature crinkle effect.
7.    Bake carefully:
o    Fan oven: 155°C for 5 minutes
o    Deck oven: 180°C for 6–7 minutes (depending on oven size)
8.    Chill the dough for 1 hour before shaping, as it will be very soft and difficult to roll when fresh.
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Method
1.    Cream butter and sugar carefully:
    In a large bowl, gently cream the butter and icing sugar, being careful not to over-cream.
2.    Add eggs and flavoring:
    Gradually mix in the room-temperature eggs, followed by fresh orange juice.
3.    Prepare dry ingredients:
    Sift together the plain flour, cocoa powder, and baking powder.
4.    Combine wet and dry:
    Gently fold the dry ingredients into the butter-egg mixture until fully combined.
    Chill the dough for 1 hour to make shaping easier.
5.    Shape cookies:
    Preheat the oven: 155°C for 5 min (fan) or 180°C for 6–7 min (deck).
    Portion the dough into 20 g balls and roll each evenly in icing sugar.
6.    Bake:
    Place cookies on a lined tray, leaving space for expansion.
    Bake until tops crack slightly but centers remain soft.
7.    Cool and serve:
    Allow cookies to cool slightly on the tray, then transfer to a wire rack.
    Serve fresh or store in an airtight container for up to a week.