Nicolas Lebas

Coming Up

The line between resort cooking and fine dining shows up early in Nicolas Lebas’s work at Barnsley Resort in Adairsville, Georgia (2019–2022), where the scale and rhythm of that kitchen helped shape his manner at the pass. Executive Chef is a role that asks for control, timing, and clarity, and Lebas’s tenure there reads as the point where those habits became visible. Since 2022, he has held Executive Chef posts at Goldener Hirsch and Florie’s, carrying the same composed approach across different rooms. The throughline is not reinvention for its own sake, but a kitchen voice that stays legible as the setting changes.

Where They Are Now

At Florie’s in Palm Beach, Florida, the cooking sits in a Mediterranean register without leaning on ornament. Seasonal ingredients from Florida farms, grill items, and signature dishes make up the range, but the common thread is restraint: brightness, freshness, and enough precision to let the produce stay in front. Lebas also served as Executive Chef of Goldener Hirsch in Deer Valley in 2022, a second setting that underscores how his method adapts without losing shape. The work favors clean sourcing and a measured hand, with each plate built to hold its own in service.

Signature

The signature dishes point to a kitchen that values contrast, timing, and control of temperature and texture. Steak Tartare tableside relies on immediate assembly and direct presentation. Dover Sole is a marker of classic technique. Heirloom Tomato and Peach Carpaccio uses peak-season produce in a bright register, while Local Burrata with Citrus leans on richness checked by acidity. Salt-Crusted Dorade brings the discipline of a method that is simple in theory and exacting in execution. Together, these dishes sketch Nicolas Lebas’s range without breaking from a clear point of view.

In Their Words “My cooking style is a fusion of the flavors and techniques I have picked up from my travels all over the world.”