i. Biography
Pierre Altobelli has been Chef de cuisine and owner of Chez Davia in Nice since 2015, and that length of time shows in the control of the work. At Chez Davia, Altobelli's name is attached to a style that is disciplined by place and by the demands of running the house.
Coming Up
Since 2015, Chez Davia has been shaped by Pierre Altobelli as chef. Over time, that consistency has made the restaurant and the kitchen one another. In Nice, a city with a strong culinary memory, the work reads as regional cooking handled as a daily standard, not a reference point. The tenure points to continuity: patience in the kitchen, attention to detail, and a clear sense of where the food belongs.
Where They Are Now
He remains both Chef de cuisine and owner in Nice, and that combination places the kitchen and the house under the same responsibility. The title carries more than a cooking brief; it also includes oversight of the restaurant itself, so each decision sits within one line of authority. Chez Davia is therefore the working expression of that role, where the regional cooking and the stewardship of the room meet in practice.
Career - Chef — Chez Davia, Nice, France (2015–present)
Signature
Pierre's signature dishes include petits farcis and pissaladière. Both sit squarely within the regional cooking that defines his kitchen, and both point to a chef working with dishes that carry clear lineage. At Chez Davia, they function as direct markers of identity: familiar to the South, and specific to the house. They show the balance in Altobelli's work between respect for tradition and the decision to let that tradition lead the menu.
FAQ What is Pierre Altobelli's current role? As of 2026, Pierre Altobelli is Chef de cuisine and Owner. What is Pierre Altobelli known for? Niçoise and Provençal cuisine.
