Nadège Nourian

Chef & Owner of Nadège Patisserie

Nadège Nourian is the visionary chef, founder and owner of Nadège Patisserie in Toronto, Canada. Since opening her eponymous flagship location in 2009, Nadège has delighted Torontonians with her modern dessert creations.

Showered with numerous accolades from critics, the press, and blogosphere alike, Nadège is widely viewed as the game changer
and standard bearer of Toronto’s French pastry scene.

Born in Lyon, France, Nadège is a fourth-generation pastry chef.Prior to opening her patisseries in Toronto, Nadège worked alongside both Meilleurs Ouvriers de France (MOF) pastry chefs in patisseries in France, and in world-renowned Michelin-starred restaurants.

Never shedding her French roots, language and traditions, Nadège has brought her talent, creativity, charisma and leadership to her team in Toronto where she has shared, influenced and mentored many of us across Canada.

Here’s a quick Q&A to get to know her better:

Favourite local Canadian ingredient? Maple syrup—it’s like liquid gold! I use it in everything from traditional to modern recipes. Sometimes I swap it in for sugar, other times I lean into its incredible flavour.

Go-to Canadian dish? I love making a fusion tarte Tatin with my kids—a French classic with a Canadian twist. We use local Honeycrisp apples and high-fat butter. All Clad’s HA1 Hard Anodized non-stick pan is perfect for caramelizing the apples.

Top cooking tip for foodies? Have fun and experiment! Things won’t always work the first time—but that’s how you learn. Just try again!

Favourite local restaurant? For something casual, I love @imanishijapanesekitchen and @cotedeboeufossington . For special occasions, it’s @edulisrestaurant or @langdonhall

Favourite Canadian chef or unsung hero? Pastry chefs often don’t get the credit they deserve. Two of my favourites in Canada are Stéphanie Labelle @rhubarbe_mtl and @patrice_demers

"What I love about All-Clad, because it’s stainless steel it’s nice and shiny and I’m not afraid to put it over light fire and charcoal.  Simplicity is a vibe, but simple is not easy to achieve. It’s actually the hardest to achieve. Just serve it simple and right.”

- CHEF ALEX CHEN

All-Clad Must Haves

These are the pieces Chef Nadége Nourian told us she can’t live without, both at home and in his restaurant kitchens.

Exclusive Recipes

Signature dishes developed by Paul Kahan using his favorite All-Clad cookware of course.

Restaurants

If in the area, stop by to enjoy some of Paul's culinary delights at any of his restaurants.