CHEF PIERRE MAGNOLINI
Originally from Nancy in France’s Lorraine region, Chef Pierre Magnolini began professional culinary training at 16 and moved to Paris at 20 to pursue fine dining at the highest level. Nearly two decades later, his résumé charts a path through some of the world’s most prestigious kitchens.
Pierre made his mark in New York City as Chef de Cuisine at Frevo, where he led the restaurant to earn a Michelin Star—a reflection of his craft, precision, and high standards. In a city known for fierce culinary competition, he stood out for his exacting technique, bold flavors, creative leadership, and unwavering commitment to quality.
He trained under some of France’s most acclaimed chefs, including Alain Ducasse, and honed his skills in the storied kitchens of Plaza Athénée and Le Meurice—both three Michelin Stars at the time—where he mastered classical technique with discipline and finesse. He further developed his craft at Lucas Carton, Hôtel de Crillon, and Restaurant Rech, institutions celebrated for merging French tradition with innovation.
Pierre’s culinary philosophy is rooted in classical technique, elevated by a modern sensibility. Minimalist in presentation but rich in depth, his dishes transform humble ingredients into refined, memorable experiences. For Pierre, a plate isn’t just a meal—it’s a moment. Whether executing a tasting menu or à la carte dish, he brings intention and balance to every element.
