NICOLAS AMELIN,
EXECUTIVE CHEF
Since childhood, cooking has represented for Nicolas a convivial and warm family learning space.
Originally from the Basque Country, he grew up in the capital and studied at the Jean Drouant Hotel School. He quickly took off in Paris at the Hotel du Louvre and the Nolinski, before becoming the Chef at the restaurant of the Hotel du Collectionneur and the Hotel Vernet. After some wonderful years at the establishment, from which he drew much inspiration, he returned to his region to work on terroir cuisine in Biarritz.
Enriched by these experiences, he recently joined the teams at the Jardin Privé, supported by Head Chef Moussa Ba and Julien Desbois.