Originally from the Ile-de-France region near Paris, chef Nicolas Tissier learned his profession from such top-name chefs as Christophe Pacheco, Christian Le Squer, and Jean-François Piège, for whom he served as sous-chef for three years.
His parents, owners of a gourmet restaurant, instilled in him a love for the best, yet simple, products. Over the years, he developed a taste for an authentic cuisine, in which the choice of ingredients, the mastery of temperatures, and the balance of flavors are at the service of the final product.
At Mango and Christo, the restaurants at the Christopher Hotel, his delicious cuisine is flavored with Mediterranean accents that pay tribute to the sun and the sea. Improved, but never distorted, the reinvented ingredients found in the dishes prepared by chef Tissier inspire a delectable meal, generously brimming with sunshine.