n 2007, Chef Nico Romo joined Patrick Properties as executive chef to oversee development and execution of the culinary programs for their four historic properties: Fish Restaurant, Lowndes Grove, The William Aiken House and The American Theater.
A native of Lyon, France, Chef Romo graduated from The Helene Boucher Culinary Art School in Vénissieux, France at the age of 19. Following his graduation, he refined his skills training under French Master Chef Patrick Henriroux at La Pyramide Hotel and Restaurant in Vienne, France and under French Master Chef Pierre Orsi in Lyon.
Chef Romo began his tenure in the United States as sous chef at Chez Philippe in the Peabody Hotel in Memphis, Tennessee. He then relocated to Atlanta to work as sous chef at the Ritz Carlton, Atlanta before acting as executive chef at The Café at East Andrews. Prior to his current work in Charleston, Chef Romo opened the third location of the B.E.D. restaurant at The Glenn, Atlanta’s first boutique hotel.
Most recently, Chef Romo became the youngest chef to ever receive the title of Master Chef of France at the age of 30. The coveted honor and title is awarded to those chefs dedicated to the art of classic French cuisine. Chef Romo is the only chef in South Carolina to hold the refined distinction that he shares with only 500 prestigious chefs nationwide.