Nico Romo

Chef Nico Romo was the first & only member of Master Chefs of France (Maîtres Cuisiniers de France) in the state of South Carolina. One of under 70 French Master Chefs in the United States, Romo is the youngest-ever chef to be awarded the prestigious title. Elite organizations represent and comprise the most highly skilled chefs in the techniques and traditions of the French culinary art.

Born in Lyon, France, Chef Romo’s career path has been heavily influenced by the French cuisine of his childhood, as well as the rustic Italian cuisine prepared by his maternal grandmother from the foothills of Central Italy. He graduated from the Helene Boucher Culinary Art School in Vénissieux at age 19.

Romo moved to the U.S. in 1999 and immediately began proving his talents at renowned culinary destinations, including “Chez Phillipe” (Four Star and AAA four diamond rated restaurant) at the Peabody Hotel in Memphis, and the Ritz Carlton in Atlanta. In 2007, Chef Romo relocated to Charleston, S.C. and spent a decade directing Patrick Properties Hospitality Group’s culinary programs, including leading the kitchen at popular King Street concept FISH and running the catering operations at the group’s luxury event venues. During that time, his involvement with the sustainable seafood movement garnered international attention. He was named a Monterey Bay Aquarium Sustainable Seafood Ambassador and became a member of the Seafood Watch Blue Ribbon Task Force, which recognized his commitment to ocean-friendly seafood and Lowcountry fishermen. In 2013 and 2014 alone, Romo hosted the JBF Awards semi-finalist announcements, the Chefs Collaborative National Food Summit in Charleston, and was selected from more than 450 applicants to attend the James Beard Foundation Chefs Boot Camp for Policy and Change, where he focused on seafood advocacy.

In 2017, Romo’s longtime dream of opening his own restaurant became a reality with the opening of NICO Oysters + Seafood. NICO marries authentic French cuisine and technique with the locally-sourced ingredients of the Lowcountry, particularly seafood and oysters, much of which is prepared in the restaurant’s woodfire grill. Since opening, NICO continues to be categorized among the best restaurants and seafood restaurants in Charleston and nationally. Continued praise is given to the raw program, which is the product of a pre-opening, East Coast “oyster road trip” and continues to be expertly curated to highlight the country’s best products.

In 2020, he opened Bistronomy by Nico in downtown Charleston. The approachable French Bistro highlights innovative techniques and ingredients, and offers an impressive cocktail program and French wine list.

His third concept, Laura, opened in Spring 2022 as an ode to his Italian heritage. Nestled in Summerville, SC, Laura is known for its in-house pasta and wood-fired pizza program. Romo’s latest contribution to the hospitality industry in Charleston, event venue and Southern Bistro, Kersey House, located in Summerville, SC, opened in February of 2025.

In the years since its founding, Nico Romo Hospitality Group’s concepts have held top spots in Charleston City Paper’s annual Best Of Awards, including Best Restaurant, Best French, and Best Italian, among other categories. Romo was also voted Charleston’s Best Chef by Charleston City Paper for four consecutive years from 2021 – 2024. In 2023, NRHG’s concepts occupied three of the five slots for Best Restaurants in Charleston.

As a hospitality leader, Romo is known for his emphasis on the guest experience. Behind the scenes, he prioritizes proper support and mental health measures for his employees. He provides a full-service team that allows his chefs and managers to focus on their specific responsibilities and ensures that they all maintain a schedule that includes two consecutive days off, among other measures.