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Chef profile: Nicolas Valmagna

In early 2015, Grand Jersey Hotel & Spa confirmed the appointment of Nicolas Valmagna as Executive Head Chef.

Nicolas is originally from Nice – a city with a fine culinary tradition, where he studied and worked for a number of years. He has also held positions at prestigious restaurants across the world including:

  • the Chefs de France, Restaurant Grastronomique de Monsieur Paul Bocuse in Orlando, Florida
  • at The Movenpick Hotel 5* in Geneva, Switzerland
  • The Rice Restaurant in Auckland, New Zealand with Head Chef Amanda Morris who was named the most innovative New Zealand Chef in 2004

In 2007 Nicolas joined L’Horizon Beach Hotel & Spa as Sous Chef and was then promoted to the Executive Head Chef role in 2011. During his time at L’Horizon, Nicolas maintained two AA rosettes in the Grill Room while expanding the banqueting business and the seasonal terrace with its splendid views of St Brelade’s Bay.

Wishing to develop his own business, Nicolas created the Les Saveurs de Provence Traiteur Cargueiranne as Owner and Chef in in the south of France in 2011. However Nicolas realised he missed the Jersey ambiance and the opportunities the island provides for culinary excellence. He had already taken the decision to return to the island when he was approached to lead the culinary team at Grand Jersey Hotel & Spa.

Traditional British and French cuisine with a modern twist, focusing on local produce of the Channel Islands. Nick’s inspirations have been Michel Bras the three Michelin starred chef from Aveyron. And Jean-François Piège the two starred Michelin chef from Paris and of course Raymond Blanc of Le Manoir who Nick has also worked with.

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