The chef in the pistachio-green jacket is well in the history of the Hotel Martinez. Born in Cannes, a lover and defender of his Provencal terroir, he has worked at the establishment since 2001; in 2007, he became the chef at the La Palme d’Or restaurant, now boasting two Michelin stars and earning four Toques and 18/20 in the Gault & Millau guide. As Executive Chef of the Hotel Martinez , he channels his creativity and style into culinary artistry of La Palme d’Or and all the hotel’s other dining establishments.
AN EPICUREAN JOURNEY
The story of chef Christian Sinicropi and the Hotel Martinez dates back to the 1980s. After earning a French vocational training certificate (CAP) as a cook in 1989, he took his first position as an apprentice chef (commis de cuisine) alongside Christian Willer. He then joined Sylvain Duprac’s staff at the restaurant La Cote* at the one Michelin – star Hotel Carlton as second commis.
In 1993, he left the Biarritz and the city’s jewel of luxury hospitality, the hotel du Palais, where he joined the staff of Meilleur Ouvrier de France Jean-Marie Gauthier. The period that followed would rocket him into the culinary constellations. First came Cannes, at the La Belle Otero* restaurant (two Michelin star); then Strasborg at Antoine Westermann’s Buerehiesel (Three Michelin star , then Alan Ducasse’s restaurant, the Louis XV in Monaco (three Michelin stars). He returned to Cannes in 2001, joining the Martinez staff under chef Christian Willer, Who Would name his as his successor. For several years, the two chefs worked in tandem before chef Sinicropi took the helm in 2007* now closed.
AUTHENTICITY AND EXCELLENCE
From his mother, a woman with Tuscan roots who had a small business selling wood-fired pizzas, he inherited the culture of good cooking and good eating. Christian Sinicropi is a local chef, proud to be Mediterranean and defender of his land. What he hold most dearly is the excellence of his ingredients, choosing them from the selected farmers, producer and breeder in the region. Taste, too, is paramount: genuine, rustic , something that stirs our primitive instincts . This focus is framed by an artistic and poetic vision, an invitation to taste cuisine that is original, utterly authentic, an ode to Provence and the cultures of the world.
CHEF AND CERAMIST
At La Palme d’Or restaurant, the tableware from e=sc2 is designed by Christian Sinicropi and crafted by his wife , Catherine. Several years ago, having mastered the secret of ceramics, the couple began creating plates and other utensils to hold the chef ‘s entire culinary composition,. having studied the art alongside his wife at the Ecole des Beaux- arts in nearby vallaris, this tableware is another tangible embodiment of his overall vision of cuisine that includes producers , breeders, farmers, markets gardeners, cooks as well as artists and ceramist.
Beyond working on their own designs Christian and Catty Sinicropi collaborate with other contemporary artists . The first such project began in 2011 with painter and plastic artist Patrick Moya. more alliance followed, such as with Steph Kop, a sculptor- artist from Morvan in central France, French urban artist Shaka Marshal, and , in 2018 Alexone , another street artist and urban poet who , creative complicity with the chef, designed a penguin serving cloche revealing a plate of langoustine.