An Asian Culinary Infusion at the Table of Pierrick Cizeron at Mondrian Cannes

With a magnificent view of the sea and the Croisette, in a green space and modern decor, Asian cuisine mixes with that of the Mediterranean in light and special flavors. We let ourselves be carried away by its "waves".

The new emblematic hotel on the Croisette, the Mondrian Cannes, is celebrating its first anniversary this year and welcomes Chef Pierrick Cizeron upon reopening in February.

With his international experience in prestigious restaurants, his passion for gastronomy, and his human qualities, Chef Cizeron is ready to take on this new challenge and will bring his unique know-how to consolidate and elevate the culinary experience. from Mondrian Cannes.
Originally from St Etienne, passionate about automobiles and triathlons, Pierrick Cizeron trained at the Institut Paul Bocuse, trained by two Meilleurs Ouvriers de France, where he distinguished himself by his creativity and his commitment to gastronomic excellence.

After a first experience at the Hilton Beach Club in Dubai in 1998, he started at Le Meridien Dubai as sous chef at the French restaurant "La Provence". The hotel group then called on him as Chef for the opening of Café Chic (gastronomic restaurant in collaboration with Michel Rostang) which established itself as a reference table in the city. Building on this success, he was also entrusted with the opening of the Steak House M's Beef Bistrot as well as the Spanish restaurant La Bodega, which led him to manage 3 brigades at just 27 years old.

In 2003, this leader returned to France and the Le Méridien chain offered him the reins of Orénoc, the "World Cuisine" restaurant at Le Méridien Etoile Paris, which he managed 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, supervising 6 hotels as well as the development of 2 ambitious projects.

In 2017, France's call resonates. He was appointed Executive Chef of the Cannes hotel division of the Barrière Group where he managed the restaurants of the Majestic and Gray d'Albion hotels for 6 years. The management of the Mondrian Cannes is delighted with this promising collaboration and is convinced that Chef Cizeron will bring a new culinary dimension at the establishment. "We are delighted to welcome Pierrick to our team. His talent and creative vision align perfectly with the spirit of Mondrian Cannes," said Jean-Philippe Vanthielt. Indeed, the new General Director of Mondrian Cannes had already worked alongside the Chef in a Cannes establishment and took the initiative in his recruitment.
"This new adventure is a real challenge, within a boutique hotel on a human scale, where I want to express my creativity, create a high-end customer experience through work on tableware and product quality." enthuses Pierrick Cizeron.

Chef Cizeron will take the reins of the catering at Mondrian Cannes from February 1st. He will supervise the entire F&B offer, from the Mr Nakamoto restaurant alongside Chef Jean-Baptiste Guillaume, to Hyde Beach (the hotel's private beach) supported by Chef Jérôme Faget, including the bar and events. .Customers and locals can expect to discover a refined and innovative menu, highlighting quality products, while preserving the essence of Mediterranean and Asian cuisine.