Chef Christian Sinicropi, Ambassador of French gastronomy
An exemplary career in some of the finest establishments in French gastronomy.
Biography
After obtaining his CAP in 1989, Christian SINICROPI confirmed his taste for haute cuisine. He joined the Hôtel Martinez as a commis chef, working alongside Chef Christian WILLER, a two-star in the MICHELIN guide.
He then joined Chef Sylvain DUPARC’s team at the Hôtel Carlton’s, a one-star in the MICHELIN Guide, in the restaurant “La Côte” as Second Commis de Cuisine.
Two years later, Christian SINICROPI moved to the Hôtel du Palais in Biarritz, a one-star in the MICHELIN Guide. There, he became First Commis de Cuisine in the team of Chef Jean-Marie GAUTHIER (Meilleur Ouvrier de France).
An exemplary career
Christian SINICROPI then returned to Cannes as Demi-Chef de Partie at the restaurant “La Belle Otero », 
a two-star MICHELIN Guide.
Christian SINICROPI’s unquenchable thirst for learning and discovery led him to new horizons. He stopped off in Alsace, in Strasbourg to be more precise, at the restaurant “Le Buerehiesel”, 
a three-star in the MICHELIN Guide, as Chef de Partie, working alongside Chef Antoine WESTERMANN (1997).
A year later, Christian SINICROPI returned to his native region, where he joined Chef Alain DUCASSE’s restaurant in Monaco, a three-star in the MICHELIN Guide, Le Louis XV”, as Chef de Partie.
Building on this momentum, he pursued his ambitions by joining the “La Palme d’Or” restaurant at the Hôtel Martinez in Cannes in 2001 as a four-handed duo with Chef Christian WILLER, au Guide MICHELIN. Rapidement, le Chef Christian WILLER voit en Christian SINICROPI son successeur.
In 2007, Chef SINICROPI was appointed Head Chef at the Hôtel Martinez and the “Palme d’Or” restaurant. Here, he and his team were awarded two stars in the MICHELIN Guide in their very first year.
He will also retain these 2 stars until 2023 inclusive, when he leaves his position at the Hôtel Martinez in Cannes to devote himself entirely to his work as a culinary consultant.
Awards
A native of the PACA region, Christian Sinicropi is one of the ambassadors of French gastronomy and his native Mediterranean region. He is one of the few chefs to have won with his team :
2 stars in the Michelin Guide for 17 years
The Michelin Guide, the bible of gastronomy, has awarded Christian Sinicropi and his team two stars for their culinary excellence and commitment to the art of haute cuisine.
18/20 rating in the Gault & Millau guide
The Gault & Millau Guide, the undisputed benchmark in the world of gastronomy, has awarded Christian Sinicropi and his team the remarkable mark of 18/20, underlining their exceptional talent and incomparable culinary know-how.
Voted Gault & Millau d'or southern region
During the Gault & Millau Tours, the prestigious Gault & Millau d'Or trophy is awarded to the chef in the region who stands out from his peers through outstanding quality work. This distinction is the highest regional award given by Gault & Millau.
Immersive movements with progressive nuances
The Chef's « signature » dishes
Country mimosa flower and scallop walnut : Floral notes of mimosa and freshness, slightly acidic flavours and a gentle bitterness, smooth, raw textures, combined with coral and marine notes.
Maritime pine : And sardines, a gustatory resonance of local, plant and marine biodiversity.
Trout from Notre-Dame de Valcluse : Just the right amount of pink, with hints of peat and smoke, a romance with Côte d’Azur river water.
Lamb : A sensory horizon of fragrances and flavours centred on the sheepfold and pastures.
An echo of the forest massifs of my region : Notes of humus, red earth, lichen, mushroom, grass, musk, tangy, fermented flavours, delicately sweet, soft and slightly firm texture.
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