Roland Liccioni

Coming Up

French brigade work shaped the early years of Roland Liccioni’s practice: apprenticeship at Brasserie Bofinger in Paris (1973–1975), then progression from Chef de partie to sous chef at Waterside Inn in England (1975–1980). Those posts sit in the classical sequence of a kitchen, where repetition, timing, and command of section work build the base for later responsibility. The movement from Paris to England also tracks a common route in haute cuisine: learn the line, earn the section, then take on more of the room. Executive authority entered the picture in 1981, when Roland Liccioni became Executive Chef at Carlos’ in Highland Park, Illinois (1981–1988). The title marks a step beyond station work and into the full weight of service, menu discipline, and kitchen standards. By then, the French methods behind his training were being carried into an American dining room without losing their structure. Repeated service at Les Nomades in Chicago, Illinois gives Roland Liccioni’s record its longest shape: first as chef at Les Nomades in Chicago, Illinois (1999–2004), then as Head Chef at Les Nomades in Chicago, Illinois (2011–2025). The value here is continuity. A return to the same room over time suggests a chef whose work is built on maintenance as much as change, and whose standards can hold across years.

Where They Are Now

French haute cuisine is the frame for Roland Liccioni’s work: technique, restraint, sauce discipline, and a kitchen culture that measures success in control as much as expression. In this style, richness has to be handled, not merely added, and form depends on precision. Sauce, in his own words, is a matter of calibration. “I'm going to make a bees eggless sauce.” He added, “it tastes like Bess but there's not too much butter and no eggs so the sauce is very light.” The language is plain, but the thinking is exact: weight, texture, and balance are being adjusted with intent. That is classic French work at the point where it becomes practical rather than decorative. The point of lightness here is not a break from tradition. It is the same classical structure, but trimmed to a cleaner finish. After years in named kitchens, Roland Liccioni’s current position reads as continuation: apprenticeship, brigade hierarchy, executive command, then long stewardship in one restaurant.

Signature

Roland's signature dishes include Ravioli of Langoustine, Assiette of Squab with Wild Mushrooms, Night and Day Cake, and Daurade with Green Beans & Béarnaise Sauce. The list sits squarely inside French haute cuisine: composed savory plates, a dessert, and a sauce-led fish dish. Across them, the range stays disciplined rather than broad for its own sake.

In Their Words “I'm going to make a bees eggless sauce.”

Honors

Roland's honors include James Beard Award, Best Chef of the Midwest (1997).