Chef Nicolas Lorieux
Private Chef In Спб
I'm a 37 years old Head Chef, I have been working in Saint-Petersburg since 2010 in various upscale restaurants (Aram Mnatsakanov's Ryba, Ryba Na Datcha, Ferma Benua).
My career started in France in 2000, where I trained at the family restaurant in the wine region of Burgundy.
Then I decided to work abroad in England at first, then Norway and the Bermuda Islands, in those countries I worked for various restaurants (up to 2* Michelin) and luxury hotel.
I specialize in French and Mediterranean cuisine, I like to use only fresh ingredients by following market availability and seasons.
I also have decent knowledge of Scandinavian, Russian and Eastern cuisine.
More about me
For me, cooking is...
Being a chef is more than a job, it is a way of life in which cooking and the pleasure it procures take a center stage.
I learned to cook at...
I learned to cook at the family restaurant in Burgundy.
A cooking secret...
Only fresh products, treated with care. I stay away from frozen fish, meat or vegetables.
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