Nicolas Curtil

Vegetarian, Chef

I stumbled into coking at the age of 27 and learned the trade in various michelin starred restaurant across Europe. I opened my own fine dining restaurant in Innsbruck in 2007. At the time I was more focused on how to get a steak right and vegetables were not my first concern.

Two years after a cracking start, I experienced an epiphany. I radically shifted from a meat and fish cuisine to a complete vegetarian and vegan cooking. This sudden move made me feel like a new born baby in an empty restaurant!

One spoon of belief, a drop of obstinacy with 1 cup of curiosity,  the whole sprinkled with love let me develop new skills and discover this new plant based playground. Over the years my vegetarian restaurant "Chez Nico”  gradually achieved impressive16 points in Gault Millaut. 

This journey turned out to be an amazing gift which in turn allows me to completely express myself.

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Courses taught by Nicolas Curtil