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Executive Pastry Chef

Nick Henn is the Executive Pastry Chef of The Modern and the Cafés at the Museum of Modern Art. Prior to his current role, Nick led the pastry programs in London at The NoMad Hotel and Davies and Brook at Claridge’s.

Born and raised in East London, Nick was first exposed to the world of pastry as a teenager while working at a small, French bistro. Determined to develop a strong foundation in classic patisserie at the young age of 17, Nick spent five years at Le Manoir aux Quat’Saisons, a two Michelin-starred restaurant and hotel in the English countryside. Later, in 2018, he joined the award-winning kitchen at Petrus by Gordon Ramsay as Head Pastry Chef.

At The Modern, Nick balances a technique-driven approach with a love of quality ingredients and bold flavors. Nick’s creativity is on display in The Modern, Café 2 and Terrace Café within The Museum of Modern Art.