Rachel Nicholson

At the opulent Langdon Hall Country House Hotel and Spa in Blair, Ontario, the kitchen behind the province’s only five-diamond restaurant never closes. At 2 am, you’ll find Pastry Chef Rachel Nicholson starting her shift, ensuring all the savoury breads for the day are freshly baked. Nicholson graduated from the pastry program at Northwest Culinary Academy of Vancouver in 2006 and has led a devout pastry team of 12 at the Relais and Chateaux property since 2013. In 2016, Nicholson accompanied Langdon Hall’s Executive Chef Jason Bangerter to Cacao Barry’s Or Noir lab in Paris, France, to create the hotel’s signature decadent chocolate, “Terroir.”