Jérôme NUTILE

Chef : 2 restaurants

Presentation

As a child, Jérôme Nutile was already salivating over Raymond and Michel Oliver's culinary appearances on television. A gourmet by nature, he entered the Nîmes hotel school. Not coming from an illustrious family of restaurateurs, the teenager did internships in modest establishments in Occitanie, until the day one of his classmates turned down a place at the Abbaye de Sainte-Croix in Salon-de-Provence. Motivated, young Jérôme solicited his teacher to replace him. Favor granted. It was there that he met his future mentor, Pascal Morel, then second chef at the Table de l'Abbaye.

In addition to his technical skills, the chef taught him the demands of the profession and appointed him commis de cuisine in 1990. The young chef then moved on to other adventures, at the Château de Faverges-de-la-Tour, working alongside Franck Ferrigutti, Meilleur ouvrier de France. Then came one experience after another: with the military governor of Marseille, at Le Vieux Logis (Trémolat), at La Bérangère (Les Deux-Alpes), at Le Manoir de Lan Kerellec, at Le Chabichou in Courchevel, then in Tignes in 1997, at Le Ski d'Or, where he took his first chef's position.

Jérôme Nutile then decided to try his hand abroad, at La Bourgogne in Punta del Este, Uruguay, before returning to France as assistant chef at George Blanc in Vonnas. With all this experience behind him, he opened L'Hostellerie du Castellas, in Collias, not far from the Pont du Gard, where he was awarded 3 toques in 2014.

Awarded the title of Meilleur ouvrier de France in 2011, Jérôme Nutile decided to open his own restaurant, in order to develop his skills in all areas of gastronomy. In 2014, in Nîmes, he founded a charming 4-room hotel in a Provençal farmhouse, then the Bistr'AU - a nod to Alexandre and Ugo, his two sons. In March 2015, he expanded and opened Restaurant Jérôme Nutile, where he offers a more gastronomic cuisine. In 2022, Georgi'AU, an Italian restaurant, was opened. The family continues to grow, and a bakery project is underway. " I think I'll stop here," says the chef with a smile.

B. G.