EXECUTIVE CHEF NICOLAS HOULBERT

Nicolas Houlbert is a seasoned executive chef with over 30 years of experience who has helped several restaurants achieve their vision, from obtaining Michelin stars (Ze Kitchen Galerie and Mavrommatis in Paris) to improving operations. A native of France, Houlbert developed a love for cooking while watching his mother cook every day for the family, using vegetables from the garden and buying products from local farms.

Following his success in France, Houlbert moved to New York in 2015 to work for acclaimed chef and restaurateur Daniel Boulud as executive chef at both Bar Boulud and Epicerie Boulud. Under Boulud, Houlbert utilized his extensive classical French training while developing a keen understanding of the American palate. Inspired by both his childhood in France and his more recent travels around the world, Houlbert’s cuisine marries classic French technique with modern flavors. His dishes speak for themselves, highlighting fresh and local ingredients through simple yet refined preparations.