Nicolas RONDELLI

Chef : 1 restaurant At Les Pêcheurs, Nicolas Rondelli sublimates Niçoise and Mediterranean cuisine, faithful to his roots and demanding clientele.

Presentation

Born in Nice, Nicolas Rondelli remembers: "Even though I wasn't an excellent student, I was pushed to take a Bac S... to enter the Lycée Hôtelier Paul Augier, the only one I wanted to attend". From his grandmothers, he inherited a taste for traditional dishes: pissaladière, daube, petitfarcis. Fascinated by the Negresco, he started out as a commis under Jean-Michel Llorca, alongside YoricTièche and the Tourteaux brothers.

Formative experiences

At Negresco, he also crossed paths with Michel Del Burgo and Bruno Turbot, before continuing his career at Beaulieu-sur-Mer à la Réserve, with Olivier Brulard, Aurélien Véquaud and Dimitri Droisneau, before moving to Porto-Vecchio at the Grand Hôtel de Cala Rossa. His first encounter with the Pêcheurs brigade was as head of the meat section:"A first contact I'll never forget". His first chef's honors followed at Felix in Cannes and Le Bigaradier in Bar-sur-Loup.

Les Pêcheurs: a dream setting and a perfect balance

In 2014, Nicolas joined Jacques Chibois at Bastide Saint-Antoine, before taking over at Les Pêcheurs, the flagship restaurant of the Beach Hotel, a 5-star hotel right on the water. Now settled in for 10 years, he confides:"With my wife Maud Ferrante, a pastry chef, and our three children, this work rhythm, very intensive in season and calmer in winter,suitsusperfectly. And I'm lucky enough to be able to offer the cuisine I love to a loyal clientele.

Nicolas Rondelli embodies Mediterranean and Nicoise cuisine, a blend of tradition and creativity. True to his origins, he brings authentic dishes to life in an exceptional setting, combining high standards, passion and shared pleasure with his customers.