Nicolas ADAMOPULOS

Chef : 1 restaurant

Presentation

Before becoming a chef, Nicolas Adamopulos was an ice hockey player and coach. While managing catering at the ice rink, he met Christopher Hache through a mutual friend. The latter offered him a job as a commis at the Hôtel de Crillon, so that he could try out the profession. "I totally embraced the world of cuisine, especially gourmet cuisine.

After nine months at his service, the chef sent him to learn his trade at the Bristol, under Éric Frechon. After three years, he felt the urge to discover a new cuisine and a world smaller than the palace. " Then Nicolas Adamopulos moved on to Petit Tonneau, a Parisian brasserie run by chef Vincent Neveu. "I had in mind to open my own restaurant since I had already been an entrepreneur. It was a world I wanted to discover to learn all the basics of 'old school' French cuisine and to see if I could manage a kitchen on my own."

Just as he felt ready to launch his business, Christopher Hache called him back. He then returned to work for the reopening of the Crillon for two years. 2019 was to be the year: Nicolas Adamopulos and his partner, Enza Cesari, opened the restaurant Sens, in Angers, with the help of the Dotation Jeunes Talents Gault&Millau. The following year, the Guide Jaune awarded him the Jeune Talent prize and included him in the 2020 edition of 109 - Le Sang neuf de la gastronomie française.

I. B.

Biography & Awards

1987 Naissance à Antony

2012 Commis à l’Hôtel de Crillon, auprès de Christopher Hache

2016 Chef de partie au restaurant David Toutain, à Paris

2016 Au Petit Tonneau, à Paris, auprès de Vincent Neveu

2017 Chef de partie, puis sous-chef junior au restaurant L’Écrin – Hôtel de Crillon

2019 Ouverture du restaurant Sens, à Angers, avec l’aide de la Dotation Jeunes Talents Gault&Millau

2020 Trophée Jeune Talent