Chef Nicolas Schneller
A native of France, Schneller left home to begin his career at the age of 16 and has been traveling the world since 1978, living in over 11 countries and opening six hotels. A close family friend, the owner of a local patisserie, introduced Chef Schneller to the culinary world. His classic training began with an apprenticeship at the esteemed Dadile Culinary School in Lyon, where he studied both cuisine and pastry. Following the footsteps of other French chefs, Schneller then made his way to Paris where he worked at the Hotel de Crillon under creative director and fashion designer Sonia Rykiel. During his time in Paris, Schneller also worked at Patisserie Peltier, the famous Patisserie and traiteur where he regularly prepared President Francois Mitterand’s favorites treats. Schneller later moved to London to work for La Gavroche, England’s first three-starred restaurant. Eager to explore the world beyond Europe, he moved to the first of his many Asian homes, Hong Kong. As a Corporate Chef, he opened Park Hyatt Hotels in Kuala Lompur, Tokyo, Shanghai, Seoul, Mendozo and finally Bangkok, where he planted roots and later joined the Four Seasons for the next 11 years.
An avid photographer, Chef Schneller is inspired by looking through a camera’s lenses and the unique perspective it provides. With his roots in fine dining, Schneller’s food philosophy has changed over time, favouring the Mediterranean’s simplicity, focusing on fresh and locally sourced ingredients. His kitchen essentials are a smooth olive oil and lemon zest to draw out the flavours with the fruit’s acidity. He loves to prepare fish, preferring the flaky fish of his childhood, like cod or red mullet. Like his countrymen, he shares the French appreciation of all things beautiful and currently is enjoying the Pura Vida lifestyle of Costa Rica.
