i. Biography
Michelin Bib Gourmand — Osteria La Cicerchia, Osaka, Japan, 2024 — frames Thomas Hubert’s work as disciplined, regional cooking recognized for precision rather than display. At a restaurant identified with Authentic Marche Italian food, the award reads as a marker of consistency: the kind of acknowledgement that tends to land on kitchens where technique, restraint, and place are kept in balance.
The Climb
Training at Lycée Paul Augier and Lycée Hôtelier Paul Augier gave Thomas Hubert a foundation in professional hospitality built on routine, polish, and exacting standards. Those schools point to a craft grounded in repetition and order, the sort of formation that prepares a cook to treat structure as part of the work rather than a limit on it. That base now carries through the roles he holds today: chef of Olive & Artichaut and Executive Chef of Osteria La Cicerchia.
Today
At Olive & Artichaut, the cooking is set within a bistronomy frame in Old Nice, where regional produce anchors the kitchen and the menu follows the rhythm of the market. The food is described as Mediterranean and contemporary Niçoise, with local and regional products carrying the line of the menu and fresh, market-led changes giving the room its cadence. The emphasis is on clarity: cooking that stays close to its ingredients and its setting. At Osteria La Cicerchia in Osaka, Japan, the brief is more direct: Authentic Marche Italian cooking. The Michelin Bib Gourmand in 2024, along with later Bib Gourmand recognition, places the restaurant in a line of continuing notice rather than a one-off moment. In that context, Hubert’s work reads as regional Italian cooking carried into another city without losing its discipline or specificity. Taken together, the two roles show a cook working between two regional languages rather than a generic international style. In Nice, the register is Niçoise and Mediterranean, built around market cooking and visible show cooking; in Osaka, it is Marche Italian, recognized by Michelin across consecutive years. The common thread is measured range: different places, different traditions, same discipline of keeping the cooking close to its source.
Signature
Thomas's signature dishes include pissaladière-style wafer-thin tart with roast black pudding. The dish works through scale and contrast, with a regional frame and a finish that keeps the composition sharp.
Recognition
Thomas's honors include Michelin Bib Gourmand (2024) and Michelin Bib Gourmand.
Profile updated July 2026
FAQ
Asked of Thomas
What is Thomas Hubert's current role?
As of 2026, Thomas Hubert is Chef of Olive & Artichaut.
Where did Thomas Hubert train or study?
Thomas Hubert trained at Lycée Paul Augier and Lycée Hôtelier Paul Augier.
What recognition has Thomas Hubert received?
Michelin Bib Gourmand (2024).
