Sommelier
Cedric Nicaise
- Discipline
- Sommelier
i. Biography
Sommelier work at this level is less about recitation than calibration: pacing, temperature, sequence, and the way a list speaks to a kitchen. At Oriana in New York City, Cedric Nicaise is named in that equation as both sommelier and co-owner, with wine treated as part of the room’s structure rather than an add-on.
The Climb
Wine Director work at Eleven Madison Park gave Cedric Nicaise an early setting for precision. The role sits at the point where service discipline meets menu logic, and it asks a list to stay in step with the kitchen without losing its own shape. In that context, Nicaise’s trajectory reads as steady rather than theatrical: measured advancement built on rigor, restraint, and the ability to make pairings feel inevitable. Ownership at Oriana, listed here as since 2026, changes the scale of the work. As sommelier and co-owner, Cedric Nicaise is no longer only directing wine from within service; the role places him closer to the total design of the dining room, where wine, plate, and cadence have to work as one system.
Today
At Oriana in New York City, Cedric Nicaise is the sommelier and co-owner. His own description of the project — “This is definitely the most ostentatious thing we’ve ever done as a company.” — gives a clear read on its register: larger in ambition, self-aware in tone, and willing to say so plainly.
Signature
The named pairings associated with Cedric Nicaise point to a wine style that works by specificity. Fennel Barigoule, Braised Cremini and Portabella Mushrooms, 14-day Aged Peking Duck, and Mike & Honey are all courses that invite close attention to earth, sweetness, texture, and lift. In practice, that means wine is being used to sharpen a dish’s edges, not blur them into a generic experience.
Recognition
Public record of Cedric Nicaise’s work appears most clearly in the featured pairings at Eleven Madison Park. The Fennel Barigoule course, the mushroom-and-truffle pairing, the 14-day Aged Peking Duck, and Mike & Honey all indicate a program built around dish-level decisions rather than broad, catch-all selections. That kind of pairing logic places wine in direct conversation with the plate, where each course can be read on its own terms.
Profile updated August 2026
FAQ
Asked of Cedric
What is Cedric Nicaise's current role?
As of 2026, Cedric Nicaise is Sommelier and Co-owner.
Where did Cedric Nicaise work before?
Cedric Nicaise's earlier career included Eleven Madison Park.
