Nicolas Adamopulos

The Climb

CAP training gave Nicolas Adamopulos the base language of the trade before the work of kitchen service refined it. He began as commis at Hôtel du Crillon in Paris, where the tempo and exacting standards of a grande maison set the terms of the role from the start. From there, he moved through a line of kitchens that each added another layer to the same discipline: cook at Epicure at The Bristol in Paris, cook at David Toutain in Paris, and cook at Au Petit Tonneau. That sequence marks a chef formed through repetition, service, and daily standards rather than shortcuts. The next step was second in the kitchen at L’Écrin at Hôtel de Crillon in Paris, a post that sits closer to the operational core of a serious kitchen. Today, Nicolas Adamopulos is chef of Sens.

Today

At Sens, Nicolas Adamopulos carries forward a career built inside exacting kitchens and through a clear progression of responsibility. The path from commis to cook, then to second in the kitchen, shows an accumulated command of the work: learning the rhythm of service, meeting the standard, and taking on more of the kitchen’s structure over time.

In Their Words “With the opening of the Sens restaurant, the chef Nicolas Adamopulos wants to devote his life to his passion and to champion modern French cuisine, powerful, rooted in its terroir and strong in his creations.” “I felt that this philosophy of cooking suited me well.”