Le Guanahani’s executive chef, Nicola de Marchi, knew at a young age that he wanted to be a chef. His personal history is steeped in culinary tradition. Originally from Italy, de Marchi began his culinary journey in Europe—from the Relais des Alpes in the Dolomites and Hotel Hermitage on the Tuscan island of Elba, to Badrutt’s Palace in St. Moritz, Switzerland and Cala de Volpe in Sardinia. De Marchi first came to Le Guanahani and the island of St. Barth in 2004 as Pastry Chef and Baker.
Looking to refine his culinary technique and French cooking, de Marchi returned to Europe to work alongside Chef Axer Wagner at Château Eza, a Michelin-starred address on the French Riviera. In 2007, de Marchi returned to Le Guanahani as Chef de Cuisine where his responsibilities quickly grew. In his current role, de Marchi is responsible for overseeing all food and beverage operations on site, from restaurant management and in-room dining experiences to food imports from France and the United States.