Nicolas Delaroque

The Path

Nicolas Delaroque began as an apprentice at Small restaurant in his hometown in France, then moved through the kitchens of Restaurant in Paris, France, Restaurants in Corsica, France, and Restaurants in the Alps in The Alps, France. He went on to become Chef de partie at Fairmont in Quebec City, Canada, then sous-chef at Fairmont in Quebec City, Canada, before heading west as a cook at Luce at the InterContinental Hotel in San Francisco, California (from 2008) and later a cook at Manresa in Los Gatos, California. In 2013–2018, he served as chef and owner at Nico in San Francisco, California. Today, Nicolas is chef and owner of Maison Nico (since 2018).

The Work Today

At Maison Nico in San Francisco, Nicolas Delaroque centers French pâtés and terrines, with pâté en croûte as the clearest expression of the house. The work sits inside French technique and is presented as a daily practice, not as a static signature. The kitchen’s standard is set by quality, technique, and authenticity over spectacle. The menu changes every day, which keeps the format tied to execution rather than routine. The cooking still tracks back to family meals and the habits they taught: long lunches, conversation, and eating together. Those early rhythms shaped his approach and, by 15, pointed him toward professional cooking.

Signature

Nicolas's signature dishes include Duck Pithivier and Caramelized Onion Madeleine.

In Their Words “Food was never about performance; it was about connection.” “I want to be a chef so I can keep eating.”

Acclaim

Nicolas Delaroque has received 2025 Pâté en Croûte World Championship, Elegance Prize (2025). Nicolas's honors include Elegance Prize at the Pâté en Croûte World Championship (2025) and StarChefs San Francisco Rising Stars Award Winner (2019).