Pierrick Cizeron, the new Executive Chef at the Majestic

At the age of 41, this former pupil of the Institut Paul Bocuse, who has been trained by two "Meilleurs Ouvriers de France" (restaurant chef Alain Le Cossec and pastry chef Alain Berne), already has an impressive career spanning over 20 years behind him, the majority of which has been in Dubai. It was here, in 1999, that he was appointed second-in-command at Le Provence, one of the restaurants at Le Méridien where, a year later he was to become head chef. During this time, he was also heavily involved in the opening of Le Café Chic, a French-inspired gastronomic restaurant overseen by two-star Michelin chef Michel Rostang, which soon established itself as one of the country’s best restaurants. This success enabled him to expand his CV even further as Le Méridien went on to entrust him with the opening of the kitchens in two new restaurants: M’s Beef Bistrot steak house and the Spanish restaurant La Bodega. Barely 27 years old and he was already in charge of three different kitchen teams!

This early career success would be consolidated in France, where he continued to work for the Méridien chain. His first French posting was as the head chef at the Orénoc, the “world cuisine” restaurant at Le Méridien Etoile Paris. He stayed here for three years before he responded once more to the call of the desert, returning to Dubai and Le Méridien, this time triumphantly as the hotel’s Executive Chef, at the tender age of just thirty, with no fewer 17 restaurants and 250 chefs under his charge. In 2016, following ten years of loyal and dedicated service, he left Le Méridien for the Roda Hotel Group, one of the most dynamic hotel groups in the Emirate.   

This second spell in Dubai came to an end when the Barrière Cannes Resort appointed Pierrick Cizeron as its Executive Chef at its Cannes hotel properties. It was clearly apparent that he had the necessary expertise and experience to embrace this new challenge. However, this fan of motor sports and triathlon (he took part in the Iron Man in Vichy last year) also has the human qualities, the character and the taste for hard work needed for this role. “This is a wonderful challenge for me”, he confirms enthusiastically. “One that requires management skills and organisation, obviously, but also practical input. I will be spending more time in the kitchen actually cooking than during my more recent experiences in Dubai. I’m really looking forward to getting back to basics. Plus, my work setting is legendary: what could be better than the Côte d’Azur, the Croisette and Le Majestic, a hotel that has a renowned reputation worldwide?” 

With three restaurants at Le Majestic and two at Le Gray d’Albion, in addition to room service and the many banquets and cocktail events that Cannes, as the second most important business tourism destination in France, brings to the two hotels, the kitchens at Barrière’s hotels in Cannes will not be short of work! As a consequence, the Barrière Cannes Resort is proud to entrust the role to an experienced, meticulous and highly talented professional in keeping with the reputation of our renowned restaurants.