THE CHEF AND HIS TEAM
CHEF CHRISTIAN SINICROPI
The Chef in the pistachio-green jacket is well-versed in the history of the Hôtel Martinez. Born in Cannes, a lover and defender of his Provençal terroir, he has worked at the establishment since 2001; in 2007, he became the Chef at La Palme d’Or restaurant, he channels his creativity and style into the culinary artistry of La Palme d’Or and all the hotel’s other dining establishments.
Matthieu Moléro started his career at La Palme d’Or back in 2003 as Chef de Partie, but quickly showed his worth, as in 2007 he came Executive Sous-Chef alongside Michelin Starred Chef, Christian Sinicropi.
Before joining La Palme d’Or, Matthieu worked in prestigious gastronomic restaurants in the region, such as: “L’Amandier de Mougins”, “Le Moulin de Mougins”, and “L’Oasis” in Mandelieu.
Christophe Nannoni joined La Plame d’Or’s team in 2010 as Sous-Chef alongside the Executive Chef, Christian Sinicropi.
Beforehand, Christophe worked in different Michelin Starred Restaurant between, Strasbourg (Restaurant Buerehiesel), Fayence (Restaurant La Castellaras) and Monaco (Monte Carlo Bay).
Since 2013, Julien Ochando is the creative genius behind the desserts served at the Hôtel Martinez. Born a Burgundian, he began his career in 2001 with Jean-Michel Lorain at La Côte Saint Jacques (three MICHELIN stars) and climbed every rung of the career ladder, from commis to Chef de partie.
But it was on the French Riviera, and at the Martinez, that his occupational dreams came true: He now oversees a staff of ten and, with Christian Sinicropi, creates the dessert menu for the restaurants and bars of the Hôtel Martinez.
Dominique Vion, followed a carreer path in different ‘‘Relais & Châteaux’’ and 3* MICHELIN restaurant, Dominique arrived in the region in 1999 at Chantecler restaurant, the MICHELIN Starred restaurant at the Negresco Hotel in Nice. In 2007, he joined the team at ‘‘La Palme d’Or’’ as an Assistant of the Head Sommelier next to André TOSCANO. Since 2010, Dominique is the new Head Sommelier.