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Nicolas Adam has worked as a Demi Chef De Partie at Paul Bocuse - Le Restaurant Gastronomique since September 2020. Prior to this, Nicolas served as a Chef de Partie viande at Saisons by Davy Tissot and as a Commis saucier at L'AUBERGE DU PONT DE COLLONGES - PAUL BOCUSE. Nicolas holds a Bachelor's degree in Culinary Arts from Institut Lyfe.