Our passionate Executive Chef, Nigel Solancho, was born in Quezon City, Philippines. His love for cooking was implemented by his aunt Norma who was his family owned eatery’s cook. Growing up highly influenced and inspired by Asian and Los Angeles street food/art with a modern French technique style of cooking, he first traveled to Bangkok, Thailand and learned under Asia’s #1 restaurant, 2 star Michelin Gaggan Restaurant: “My first assignment was to make a very difficult and intricate Indian cookies called “GHEEWAR”- Each cookie could take up to 10-12 min each. I had to make 120 cookies each day.”
In Los Angeles, Chef Nigel continued to grow and learn different type of cuisine, from Patina Restaurant Group to La Bohème in West Hollywood, Rose Café in Venice and Alexanders Steakhouse in Pasadena.
Today, he loves to start the day with a morning toast with grated cheese, followed by baking crepes with his daughter and savoring oysters on a sunny afternoon before making his way to Le Petit Paris’ kitchen.
By his side, our Culinary Consulting Partner, David Féau, master of the French Cuisine. Chef Féau earned his degree in classic cuisine at L’Ecole Hotelière in France. After honing his culinary and managerial skills under the guidance of famed chef Guy Savoy in Paris, Chef Savoy tapped Féau to be the executive chef at his Bistrot de L'Etoile in an effort to reinvigorate the restaurant. Within the year of Féau taking over the kitchen, the restaurant was named Best Bistro in Paris by Magazine Capital. Later, he served as Executive Chef of Le Miravile, one Michelin Star rated restaurant in Paris, and was named one of the Six Best Chefs in France Under 30 Years Old by Le Chef Magazine, before making his way and his mark in America.
Chef David Féau first stopped in New York where he oversaw one of the city’s longtime favorites, Lutèce, followed by the development of the sister restaurant in Las Vegas, earning both locations multiple 4-star ratings from Mobil and Forbes Magazine. He then brought his culinary excellence as the Executive Chef for one of the legendary Patina Restaurant Group venues, and at Wally’s in Beverly Hills. Now, Chef David Féau is working on a personal project while bringing his French savoir faire to Le Petit Paris.
Together, Chef Nigel and Culinary Consulting Partner David Féau are bringing a taste of France in downtown Los Angeles through a carefully designed menu.
LE PETIT PARIS CANNES
While both Fanny and David were born in Northern France, the two relocated to Cannes with their families when they were young. It was there that Fanny was given the opportunity to work alongside her restaurateur parents gaining invaluable experience in all aspects of the business. David, an industry pioneer, acquired over 15 years of experience working in a wide variety of restaurant jobs including serving at Noga Hilton Palace, and working for a large food distribution company. Shortly after meeting in Cannes, the husband and wife duo decided to turn their dreams into a reality by opening Miramar Plage on La Croisette and the original Le Petit Paris, both located in Cannes. It was second nature for the Rollands’, both having spent so many years in the restaurant industry.