About Us
Back to Philosophy
Nico Romo, MCF
Culinary Executive Director
.png)
Since 2007, Nico Romo has overseen the development and execution of the culinary programs for Patrick Properties’ four historic properties. A native of Lyon, France, Chef Romo graduated from the Helene Boucher Culinary Art School in Vénissieux, France, at age 19. He refined his skills training under French Master Chef Patrick Henriroux at Hotel and Restaurant “La Pyramide” in Vienne, France.
Chef Romo began his tenure in the United States as sous chef at Chez Philippe in the Peabody Hotel in Memphis, TN, and the Ritz Carlton, Atlanta, GA. He then became executive chef at the Café at East Andrews. Prior to his current work in Charleston, SC, Chef Romo opened the third location of B.E.D. restaurants at The Glenn, Atlanta’s first boutique hotel.
Most recently, at age 30 Chef Romo became the youngest chef ever to receive the title of Master Chef of France. The coveted honor and title is awarded to those chefs dedicated to the art of classic French cuisine, which he shares with only 52 prestigious chefs nationwide. Chef Romo is the only chef in South Carolina to hold the refined distinction. He recently held his first James Beard House dinner in New York City.
