Born into a family where meals were shared with laughter and good wine, Nicolas’s earliest memories were shaped by the warmth of his grandmother’s kitchen. Those moments taught him that great cooking begins not with perfection, but with generosity, a philosophy that continues to define his craft today.

From Burgundy to the World

After mastering classical techniques in the fine kitchens of Burgundy, Chef Nicolas earned his Michelin star at Auberge de la Charme, where his name became synonymous with creativity and precision. His journey soon evolved beyond France, taking him to Beijing, Dubai, Moscow, Abu Dhabi, Singapore, and Jakarta, a path that refined his palate and broadened his vision. Each city added a new note to his repertoire: spice, texture, emotion, and the beauty of cultural exchange.

In each destination, Nicolas cooked not just to impress, but to connect. He came to see food as a universal language, a way to speak to people’s memories, to their sense of joy and belonging. “Cooking,” he often says, “is about emotion. It’s about creating happiness that can be shared.”

“Cooking is about emotion,” he says. “It’s about creating happiness that can be shared.” – Chef Nicolas Isnard

A Philosophy of Generosity and Joy

At Bacco, Chef Nicolas brings this belief to life through a modern Italian lens. His cuisine blends the sincerity of Mediterranean flavors with the finesse of French artistry. Dishes are simple in spirit yet layered in meaning, a reflection of both heart and mastery.

At Bacco, Italian elegance and generosity unfold through a contemporary lens.
Each dish celebrates regional flavors: Seabass Carpaccio with citrus and fennel, Fritto Misto with salsa verde and preserved lemon, the giant “La BACCO” sharing pizza, and the dry-aged Fiorentina beef steak, each a true expression of the Italian art of conviviality.

Beyond the Kitchen: A Mentor and Creator

As Co-founder of Kook’in Consulting, Bistrot des Halles Dijon, and Food Charme, Nicolas is also a culinary entrepreneur, educator, and creative mentor. He designs restaurant concepts, develops menus, and leads international masterclasses, inspiring a new generation of chefs to cook with curiosity and heart. Yet amidst his many ventures, it is the human connection that drives him most.

The Spirit of Bacco

For Chef Nicolas, Bacco is not simply a restaurant, it is a home for his philosophy. Here, he brings together what decades in the kitchen have taught him: that the finest dining experiences are not defined by formality, but by warmth. They live in the sparkle of conversation, the clink of glasses, and the smile of a guest tasting something unforgettable for the first time.

Guided by his belief that food should nourish both body and soul, Chef Nicolas crafts every menu at Bacco as a modern expression of joy, rooted in craft, elevated by creativity, and shared in good company.

At Fairmont Hanoi, his cuisine becomes a bridge between cultures, a meeting of Italian spirit, international mastery, and Vietnamese hospitality. In every bite, there is a story of a chef who has journeyed the world only to return to the simplest truth:
that food, when made with heart, always brings people together.

Read more about Bacco’s story and why it is considered the best Italian Restaurant in Old Quarter, Hanoi.