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Nicolas Lebas- Executive Chef

Born and educated in France. Worked in kitchens from Texas to France to Florida. This native of Normandy has finally settled down in the Mile High City.

Culinary school in France led Nic to the kitchen at a Relais et Chateau hotel near Marseilles. He moved to the United States and moved up in the Texas culinary scene culminating in a position at La Cantera Hill Country Resort in San Antonio where he ran the banquet department and was promoted to Executive Sous Chef. He jumped across the Gulf of Mexico to The Waldorf Astoria Hotel in Orlando, Florida as Executive Chef at its Bull and Bear restaurant. From there it was a short hop across the state to St. Petersburg Beach where Nic took over the kitchen at Kimpton’s Hotel Zamora as Executive Chef and after a year transferred to Denver taking the lead of Panzano Restaurant at Kimpton’s Hotel Monaco.

Inspired by a variety of culinary icons and his Italian grandmother, Nic lists Alain Ducasse, Thomas Keller and Daniel Boulud as influences and describes his cooking as balanced, colorful, flavorful, light, unique and inspiring. His early years were spent at his grandmother’s side in France as they made dinners together based on her Italian heritage.

It’s no surprise that this French native chooses seafood, dry aged meats, charcuterie, fennel, chocolate and olives as his favorite ingredients in the kitchen where he prefers Edith Piaf blasting in the background.