Chef de Cuisine - Dining on the Rocks
Nico’s family is responsible for his addiction to all things food, teaching him to respect the freshness of ingredients and harness their natural characteristics ever since he could crawl. He recalls his mother becoming inpatient with him when trying to adjust the family recipes, which was the only real occasion he had to curb his passion for creativity. Officially Nico began his culinary career in 2011 in his home country, Spain, at the Three-Michelin-star-restaurant, Azurmendi, in Larrabetzu. From 2012 to 2014, he was chef de partie at Beti-Jai restaurant in San Sebastian, Spain, interacting with diners from the open kitchen whilst cooking arguably the best pintxos (regional tapas) available.
In 2015, he ventured East to Koh Samui and worked at The Cliff Bar & Grill as executive sous chef, bringing his expertise and passion to create his very own unique menu. Nico puts his heart, soul and touch into every single dish at Dining on the Rocks, creatively exploiting the essence of each ingredient for our diners’ pleasure.
Nico was born to cook, with many of his creations being tried and tested during his free time at home. He has even been known to take possession of his friends’ kitchens, much to their positive surprise! Nico speaks three languages including English, Spanish, and French, so he can certainly exchange some culinary ideas with a broad spectrum of diners.
Nico is open to any food related comments and can be reached at firstname.lastname@example.org.
If you would like to meet with Nico, your GEM will be happy to arrange an informal catch-up with him.