Chef
Nicolas Rondelli
Chef, Les Pêcheurs at Cap d’Antibes Beach Hotel
- Discipline
- Chef
Portrait of Nicolas Rondelli
i. Biography
The Climb
At Les Pêcheurs, Nicolas Rondelli has held the Head Chef / chef role since 2016, steering a room that sits squarely in the Riviera’s fine-dining register. The setting asks for control: coastal light, sea air, and a pace that rewards precision over display. Since 2016, Rondelli has shaped the kitchen around that brief, keeping the cooking attentive to the Mediterranean while staying disciplined and direct.
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Today
The navigator comparison fits a kitchen style built on reading conditions rather than forcing them. Rondelli’s approach favors measured decisions and clear direction, with the day’s product and the Mediterranean as the main coordinates. The effect is a cuisine that stays composed, lean, and exact without losing warmth.
Signature
Farmhouse bread appears among Nicolas's signature dishes. In Rondelli’s case, farmhouse bread points to fundamentals: texture, aroma, and the discipline of making something plain speak clearly. At Les Pêcheurs, it functions as part of the house style, not decoration.
In Their Words “I approach cooking with humility, by composing with dishes inspired by the sea. Like a navigator.” Humility here reads as method. Rondelli frames composition as an act of listening first, then arranging with intent. The sea gives the work its reference point, and that keeps the cooking oriented toward clarity rather than excess. “C’est une cuisine méditerranéenne, axée sur le produit.” That line places the work in the Mediterranean tradition and makes the hierarchy plain: product first, technique in service of it, and balance as the result. It is a concise working definition of a kitchen that prefers restraint to ornament.
FAQ
Asked of Nicolas
What is Nicolas Rondelli's craft?
Chef of Les Pêcheurs — Les Pêcheurs (Cap d'Antibes Beach Hotel, Antibes, France).
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The Sunday email
Read about chefs like Nicolas Rondelli in the Sunday email.
Every Sunday we send a lead story and up to four more about the chefs, winemakers, sommeliers and hoteliers behind the restaurants, bars, wineries and hotels we cover.
Recent stories
Free. One email a week, and you can unsubscribe from any issue.