The Executive Chef

Chef Executif du Royal-Riviera Anthony Cadei

ANTHONY CADEI – EXECUTIVE CHEF
 
“Valor does not await the passing of the years”. This quote, from the French classical writer Pierre Corneille, perfectly sums up Anthony Cadei, the new Executive Chef of the two restaurants of the Royal Riviera in Saint-Jean-Cap-Ferrat. In his early thirties, he has already compiled an impressive resume characterized by experience in palace hotels and Michelin-starred restaurants around the world.
 
His career started at The Bristol in Paris, as an apprentice to the celebrated triple-Michelin-star chef Eric Fréchon. After being sous-chef for seven years, Anthony Cadei left his mentor to discover new and more exotic horizons.
 

In early 2015, he settled in French Polynesia at the Four Seasons Bora Bora as a Senior Sous Chef: “a real opportunity to discover new cuisines and flavors while improving my experience in team management”, he says.
 

At the end of 2016, Europe called him back. After a season at the K2 Collection in Courchevel, he decided to leave the French Alps for the opening of The Four Seasons Trinity Square in London – a cross-Channel opportunity to work with another world-renowned chef, Anne-Sophie Pic.
 
At the end of 2018, he accepted a new challenge, to manage the Royal Riviera’s kitchens as Executive Chef – a “return to origins” on the Côte d’Azur for this young chef with Italian roots.
 
A perfect combination of youth, freshness, and mastery of traditional French gastronomy, Anthony Cadei offers a modern cuisine that respects the authenticity of seasonal flavors, with a focus on local products. He uses all his culinary arts to deliver a sublime Mediterranean menu at the gastronomic Table du Royal and brings his experience as a world traveler to the international menu of the Jasmin Grill & Lounge.
 
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