Voted the world’s best destination for festivals and events, Cannes is rolling out a 12-month tourism strategy
10/12/2024
Pierrick Cizeron
Cannes, the energy of major events
Executive Chef of the Mondrian Cannes.
A native of St Etienne with a passion for motoring and triathlon, Pierrick Cizeron cut his teeth at the Institut Paul Bocuse, where he was trained by two Meilleurs Ouvriers de France, and distinguished himself by his creativity and commitment to gastronomic excellence.
After an initial experience at the Hilton Beach Club in Dubai in 1998, he made his debut at the Meridien Dubai as sous-chef of the French restaurant ‘La Provence’. The hotel group then called on him as Chef for the opening of Café Chic (a gourmet restaurant in collaboration with Michel Rostang), which established itself as one of the city’s leading restaurants.
Building on this success, he was also entrusted with the opening of the Steak House M’s Beef Bistrot and the Spanish restaurant La Bodega, which led him to manage 3 brigades at just 27 years of age.
In 2003, this leader of men returned to France and the Le Méridien chain offered him the reins of L’Orénoc, the ‘World Cuisine’ restaurant at Le Méridien Etoile Paris, which he ran for 3 years.
At the age of 30, back in Dubai, he was appointed Executive Chef of Le Méridien, with 17 restaurants and 250 cooks in his brigade. 10 years later, the Chef joined the Roda Hotel Group, still in the Middle East, as Corporate Chef, overseeing 6 hotels and the development of 2 ambitious projects.
In 2017, the call of France resounded. He was appointed Executive Chef of the Barrière Group’s Cannes hotel division, where he ran the restaurants at the Majestic and Gray d’Albion hotels for 6 years.
A challenge to Mondrian Cannes.
In 2024, Pierrick Cizeron became Executive Chef of Mondrian Cannes, where he is responsible for the entire Food & Beverage offering, including the Asian restaurant Mr. Nakamoto and the private Hyde Beach, in collaboration with chef Jérôme Faget.
Guests and locals alike can look forward to a refined and innovative menu, showcasing quality produce while preserving the essence of Mediterranean and Asian cuisine.
For Pierrick, this step is an opportunity to fully explore his creativity:
“This new adventure is a real challenge, in a boutique hotel on a human scale, where I want to express my creativity and create a top-of-the-range customer experience, in particular by working on the art of the table and the quality of the products”.
