Chef Nicolas Reynard

Born in a Little town in Provence South of France called “Riez” , Nicolas Reynard’s interest in the culinary arts began at a tender age of 12, when he was influenced by his mother’s cooking.

Over the years, he learnt the ropes as he rose through the ranks at various stints in restaurants all over France following his culinary training at Ecole Hoteliere de Sisteron. In 2003 he Joined chef Arnaud Care at La Brasserie “la Mediterranee” de Mougins follow by 2005, he joined Michelin-starred chef Jouni Tornamen at “Jouni Atelier du Gout” and “la Reserve” in Nice.

Chef Nicolas career advanced when he moved to Asia in 2006, where he was Sous Chef for Singapore-based French restaurant “Au Petit Salut” under Patrick Heuberger; then Executive Chef at la Truffe in Maduzi Hotel in Bangkok, in late 2009, he moved to Luang Prabang, Laos as the Executive Chef of Belmond’s (Previously Orient-Express) La Residence Phou Vao. He realised his childhood dream when he opened his own French restaurant, “39” and “Reynard” in Bangkok in 2011 and did some consulting as well in Myanmar.

From 2012, Chef Nicolas has worked to famous Brands such as Conrad Bangkok, Absinthe and Delicate group Singapore and Fullerton Bay Hotel Singapore.

Chef Nicolas culinary philosophy is derived from his time spent in Asia. He enjoy creating seafood dishes, and even more so the challenge of using Asian ingredient prepared with traditional French techniques.

Learn with a talented and Experienced Chef in your Own kitchen during the week end!

By choosing the courses of home cooking, an unforgettable moment awaits. Ideal for sharing a friendly shop around knowledge and culinary techniques; all punctuated by good humour Chef Nicolas. Many sweets and Savouries options for adults but also children, are proposed to meet the tastes; you are sure to find your happiness.

Ingredients and necessary Specific equipments brought by Chef Nicolas,