Born in the gastronomic capital of Lyon, France, Nico Romo graduated from the Helene Boucher Culinary Art School in Venissieux at age 19. He then went on to train with French master chef Patrick Henriroux in Vienne at his two-Michelin-Star restaurant, La Pyramide.
Having become the youngest-ever American member of the French Culinary Academy and a master chef himself, Romo moved to Charleston in 2006. For the next decade, he directed the Patrick Properties Hospitality Group’s culinary programs and showcased his talents in the kitchen at Fish.
In 2017, Romo launched NICO, a concept that blends his European background with his passion for locally sourced seafood and oysters.
The most enjoyable aspect of his work at NICO over the years, he said, has been establishing one-onone relationships with his team and guests, many of whom keep standing reservations once a week. “Our clientele has become part of the family,” remarked Romo. “Their children have grown up with us. A girl who we first met when she was 8 years old recently celebrated her sweet 16 birthday party here at the restaurant. Kids we knew as teenagers are now adults who keep coming back and bringing their friends.”
He added, “More than anything, we are extremely thankful for our lovely patrons and appreciate the support of our Mount Pleasant community who continue to vote us best restaurant and chef.”
Since opening NICO, Romo has added three other establishments to his portfolio: Bistronomy by Nico downtown and Laura and Kersey House, both in Summerville. Traveling to each kitchen daily, Romo oversees system developments to ensure quality food control. “It’s essential that we use clean and sustainable ingredients,” he explained. “To source the very best can be difficult but it’s worth it – because it makes me feel good about what we are serving.”
For Romo, inspiration is everywhere. “Every day is a learning experience, from management to cooking,” he said.
When he’s not in the kitchen at one of his restaurants, Romo loves cooking with his wife and two children, aged 9 and 12, making fresh pizza, pasta, fish or corn succotash with beurre blanc. As he noted, “In French cuisine, butter and heavy cream are the most important ingredients.”
The Romos also enjoy movie nights, playing lots of card games – particularly Uno – and traveling together every year to visit family in France.
By Sarah Rose
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