Hotel Byblos Saint-Tropez has announced the appointment of Nicola Canuti as Executive Chef.

In his new role, Canuti will oversee all F&B outlets including popular cocktail destination the ‘B’ Lounge, Italian trattoria Cucina, beach club Byblos Beach Ramatuelle and the hotel’s latest addition, restaurant Arcadia, which will relaunch when the hotel reopens in May. The chef will also look after in-room dining.

Born and raised in Italy, the chef spent nine years working under Alain Ducasse in locations including London, Paris and Firenze. In 2003, Canuti relocated to Tunisia to launch Spoon Carthage, before embarking on a journey around Asia working with a number of luxury properties including Raffles Singapore, InterContinental Hong Kong and Shangri-La Manila.

Reflecting both the hotel’s location of Canuti’s origins, the gastronomic concept at Byblos will be heavily influenced by the Mediterranean; with the chef taking inspiration from the French and Italian rivieras, and working with local producers from the Côte d’Azur region.

Sustainability will also play a key role across the hotel’s F&B programme, with seasonal fruits, vegetables and herbs grown in the hotel’s vegetable garden used across the hotel’s menus. The chef will also create juices using the produce on the site and for guests wanting to learn more about the growing process, a tour or the garden with chef Canuti will be available.

Working across four venues, the chef’s objective will be to embrace each outlet’s individuality whilst highlighting the hotel’s overarching hospitality philosophy and approach.

At Cucina, the chef will draw on his native country’s best kept secrets for the Italian trattoria overseen by Alain Ducasse, while at Byblos Beach Ramatuelle, Canuti will propose a Mediterranean-inspired culinary experience that is adapted to different moments of the day and in tune with the corresponding season.

At the hotel’s newest restaurant Arcadia, the chef will use local and seasonal ingredients including tomatoes, white truffle and aubergine to create an authentic gastronomic experience, and at Le ‘B’ Lounge, tapas and light bites will include dishes such as Pinza, a lighter and healthier alternative to traditional pizza.

Commenting on his appointment, Canuti says: “I am truly honoured to have been appointed Executive Chef of such a prestigious and iconic hotel. The most important part of working in such a renowned establishment is to not only continue delivering what guests expect from a luxury hotel, but to go beyond their expectations.”

He adds: “What makes five-star hotels stand out nowadays, is delivering quality, sustainable menus, paired with exceptional service within a relaxed, convivial atmosphere, whilst remaining loyal to the brand. It’s basically sophisticated gastronomy that is also essentially simple to enjoy – the very essence of luxury.”

General Manager Christophe Chauvin also comments: ‘We are delighted to welcome Nicola Canuti within our team. His experience, energy and passion for what he does are in line with Byblos’ values. After a year of confinement, we want to welcome our international guests back with new offerings, in keeping with all the elements that make Byblos so special.”