Nicola Canuti

Nicola Canuti is the executive chef of Hotel Byblos in Saint-Tropez, where he combines Italian influences with Provençal ingredients and decades of international experience.

Chef

We talk about Nicola Canuti

The Chef

Born in Mantua, Italy, Nicola Canuti is the executive chef of Hotel Byblos in Saint-Tropez. Throughout his career, he has worked across Europe and Asia, experience that continues to shape his Mediterranean approach to cooking and his focus on seasonal ingredients.

Canuti trained with renowned chefs Alain Ducasse, Roger Vergé, and Marco Pierre White, and spent nearly a decade with the Ducasse group before leading kitchens at major international hotels, including Raffles and Shangri-La. He also taught at the Institut Paul Bocuse, where he shared his experience with aspiring chefs.

At Hotel Byblos, Canuti oversees the property's culinary program, drawing on Italian conviviality and the best local Provençal ingredients. Many vegetables and herbs come from the hotel's kitchen garden, Le Potager, where produce is grown using permaculture principles. The hotel also maintains on-site beehives that supply honey for its restaurants. His cuisine is defined by freshness, balance, and vibrant flavor.