Roland Liccioni

The apprenticeship track in French kitchens is visible in Roland Liccioni’s early years: Brasserie Bofinger in Paris (1973–1975) gave him the first repetition, then Waterside Inn in England (1975–1980) pushed that repetition into range, moving him from Chef de partie to sous chef. When he crossed into the United States, the work changed in geography but not in method. At Alouette French restaurant at Alouette in Highwood, Illinois (1980), he worked as an assistant, then took on Executive Chef duties at Carlos' in Highland Park, Illinois (1981–1988), where the line of his cooking became more defined.

Chicago is where that line stayed visible over time. Roland Liccioni served as chef at Les Nomades in Chicago, Illinois (1999–2004), then chef at Le Lan in Chicago, Illinois (2004), chef at Old Town Brasserie in Chicago, Illinois (2007), and chef at Miramar Bistro in Chicago, Illinois (2009). Since 2011, he has been Head Chef of Les Nomades, returning to a kitchen that fits the register of his work: French technique carried with discipline, not display.

Across Brasserie Bofinger in Paris (1973–1975), Waterside Inn in England (1975–1980), and the restaurants in Highwood, Highland Park, and Chicago, the same discipline holds—precision, restraint, and a kitchen language built on exacting execution.

Roland Liccioni’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 reads in the language of French haute cuisine: one dish for delicacy, one for contrast, one for formal balance, and one for classic sauce work. The thread is not novelty; it is control of composition and finish.

Roland Liccioni's honors include James Beard Award, Best Chef of the Midwest (1997). He and Mary Beth Liccioni acquired Les Nomades in 1993.