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Nicolas Mazier appointed Executive Chef at Thesis Hotel

Nicolas Mazier
Images by Thesis Hotel

Thesis Hotel,  has appointed Chef Nicolas Mazier as its new executive chef. Mazier is an accomplished chef with more than two decades of industry experience and a fervent passion for authentic global cuisine.

As mentioned in the New York Times’ “36 Hours in Miami,” THesis Hotel is home to Mamey, the hotel’s signature restaurant known for its tropical flavors and design. (Accolades include being named one of America’s Best Restaurants by the New York Times and recognized by the Food & Wine Global Tastemaker Awards among the “Best Restaurants for Ambiance” in the United States.) Mazier will introduce new menus at Mamey, which will continue to serve a global fusion of island cuisine under his leadership. Mazier will also introduce new food and beverage concepts on the hotel’s ground floor and rooftop.

“Chef Mazier’s breadth and depth of expertise will allow us to take the global gastronomical experience at THesis Hotel to a new dimension of creativity and diversity,” said General Manager Vikash Maharaj. “More than ever, the restaurants at THesis will be a premier destination for curious, like minded travelers and South Florida locals who know they can count on Chef Mazier for bold and novel culinary adventures. THesis Hotel’s restaurants will maintain continuity in their staff, known for impeccable attention and service to their patrons.”

Mazier’s gastronomic journey began at Lycée Régional Hôtelier Jean Paul Passedat in Marseille In 2001, where he dedicated six years to earning various degrees in advanced cooking, creations, decorating & catering, restaurant & kitchen management and cooking, baking & catering. Simultaneously, he sought real-life experience by working as a station chef under Chef Dominique Frerard at Le Trois Forts at Sofitel Marseille Vieux Port. After graduating in 2007, he ventured to Miami.

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Mazier embraced a role as an executive sous chef at Nobu Miami from 2010-2016, steering the Nobu name to new heights by overseeing a global brand expansion. In 2016, he ventured into authentic Spanish cuisine, launching Tatel at The Ritz-Carlton, South Beach. In 2018, he joined MILA, a “MediterrAsian” concept, collaborating with Michelin-starred French chef Thierry Marx. Most recently, he lent his expertise to Kuro, the fine dining Japanese restaurant at Seminole Hard Rock Hotel & Casino Hollywood, revamping the menu with bold flavors and innovative techniques.

“I am looking forward to working with the THesis Hotel team to present a seamless culinary narrative that fuses health, nutrition and sensorial experiences for our guests,” said Mazier. “I enjoy traveling to places like Bali, Australia and the Philippines, drawing inspiration from fresh produce, pioneering chefs and novel culinary trends. I also channel the art of dish creation and plating design to craft visually stunning culinary masterpieces.”

Tags: new executive chef, Thesis Hotel

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