GASTRONOMY

Known worldwide as a “Unique and Visionary” food and beverage innovator, Fabrice Canelle is working as a Culinary Innovation & Development Advisor Cosmos Theatre.

Having his creative strenghts both sets on Modernism and traditional approaches. Characterized as an idea maker by many in the field, he brings creative elements to the kitchen that you would never expect at a restaurant. By adopting new attitudes and approaches, he adds new dynamics to the experiences created. Fabrice is the perfect fit for a next level concept like Cosmos Theatre.

He brings ideas to the table, develops them and works with artists and designers to co-create food and beverage concepts. His outside of the box thinking has let him climb the career ladder rapidly.

Beginning working at Michelin-Star restaurants in Paris such as La Tour d’Argent, Louis XIV, Maxim’s and Prunier before the age of 20.

With 7 years of experience under his belt, he moved to the US and worked for 17 years as a chef at some of the best restaurants in various parts of the country including iconic venues like Ambria in Chicago, The Russian Tea Room in New York and Moose’s in San Francisco. With his success, he’s been featured in many news articles and magazines such as The New York Post and The Los Angeles Times.

After opening the kitchen of the Ritz Carlton in San Fransisco he moved on to the Ritz Carlton in Washington as the Executive Chef. Fabrice Canelle came to Istanbul for the first time in 2000. He worked as the Executive Chef at Çırağan Kempinsky until 2005 and at Ritz Carlton Istanbul in 2006 while at the same time working with Alain Ducasse in Monte Carlo. He then took over the kitchen of the Shangri-La Hotel in Shanghai and also worked as the food and beverages consultant to the Royal Family of United Arab Emirates.

Fabrice Canelle has been given 2 Arts Exhibitions, multiple collaborations of cooking books and he actively travels upon requests for movie stars, royalties, politicians among other celebrities and renowned figures.

Cosmos Theatre hosts an Executive Pastry Chef as magnificent as Cosmos itself.

Executive Pastry Chef Nicolas Maugard is known for his mouth watering pastries as well as stellar presentations.

His meticulous work and perfectionist attitude in the kitchen results in memorable experiences for everyone who gets to try his delicious desserts.

Working worldwide, he has crossed paths with many different approaches and adapted them into his new recipes. He is eager to learn and try new things everytime he steps into a kitchen. Nicolas’ expertise allowed him to work in several major Michelin-starred hotel restaurants in Paris, Cannes and Monaco. Côte d'Azur, La Palme d'Or (2 Michelin stars), Le Cing (3 Michelin stars), Le Vistamar (1 Michelin star) and Le Faventia (2 Michelin stars).

Following on from an international career that has taken him to some of the world’s most prestigious hotels from Abu Dhabi to Singapore and Shanghai such as Four Seasons, Millennium Hotels & Resorts and Emirates Palace Mandarin Oriental, talented pastry chef Nicolas Maugard has been showcasing his skills at Barrière’s hotels in Cannes for almost 5 years. His gourmet creations are delighting the guests’ tastebuds in the three restaurants at the Hôtel Barrière.

With a versatile background and unique creations he is a “Pasrty Chameleon” who focuses on the emotions he gives with every delight.
His specialty being the last course of a gastronomic experience, he makes sure to give people a taste to remember.