Member of The Leading Hotels of the World
37Â Promenade des Anglais, 06000 Nice France
Born in Sicily, Moreno Rizzo left his homeland at the age of twenty with his partner to pursue his passion: transforming every meal into an exceptional moment to be shared.
After a spell in England, Moreno moved to Paris, where he gained formative experience at Emporio Armani Caffè under the guidance of Chef Massimo Tringali. There, he learned composure in the face of daily challenges and the precision of every gesture, before joining Joël Robuchon’s Atelier alongside Éric Bouchenoir. It was there that he deepened his respect for produce and refined the art of combining simplicity with perfection. These encounters shaped his vision: ‘cooking is a question of balance in the pursuit of excellence’.
After eight years in Paris, he relocated to Nice in search of a familiar climate and a return to essentials – authenticity, warmth, and balance. Le Negresco then became his home, a place where he realised the importance of collaboration alongside Virginie Basselot and her teams. Having joined La Rotonde, he gained a deeper understanding of the hotel world before moving on to Le Chantecler, the MICHELIN Guide-starred restaurant, where he tested his gastronomic rigour.
In less than a year, Moreno assumed a new vital role in the brigade’s development, becoming Chef des Banquets – a position he approaches with ambition. ‘I want to give banquets a genuine culinary identity, moving away from traditional catering to provide an experience as refined as a dinner at Le Chantecler.’ His plan is straightforward: less volume, higher quality, and a stronger focus on local, seasonal sourcing.
Working alongside Michel Chelin, Director of Banquets and Seminars, Moreno oversees every aspect of event production, ensuring that each occasion is a memorable experience.
Committed to his team, his profession, and the future of the hotel, Moreno fully embraces his responsibilities: ‘If the work is well executed, the credit belongs to the apprentice, the chef de partie… if not, the responsibility is mine.’ At the same time, he upholds a philosophy of honest cuisine: ‘Behind every dish, there is life. We must thank the Earth for providing this food and remain conscious of it, both in our work and in the way we eat.’
Balance, at all times, remains at the core of his vision: ‘You have to make sacrifices to become someone. I want to grow without neglecting my family.’ It is through this strong grounding in his values that Moreno sustains his professional dedication. Between gastronomic rigour and Mediterranean generosity, guided by the smiles of those he feeds, Moreno Rizzo has made this blend of excellence and humanity the new hallmark of Le Negresco’s banquets.