Born in Lyon, France, Chef Nico Romo is the youngest-ever US member of The French Culinary Academy (l’Académie Culinaire de France) and Master Chefs of France (Maîtres Cuisiniers de France), one of just 66 French Master Chefs in the country, and the only recipient in South Carolina. Both elite organizations represent and comprise the most highly skilled chefs in the techniques and traditions of the French culinary art. Chef Romo graduated from the Helene Boucher Culinary Art School in Vénissieux at age 19 and perfected his skill under French Master Chef Patrick Henriroux at the dual-Michelin Starred restaurant La Pyramide in Vienne, France. Chef Romo spent a decade directing Patrick Properties Hospitality Group’s culinary programs and helmed the kitchen at Fish Restaurant. During that time, he was named a Monterey Bay Aquarium Sustainable Seafood Ambassador and member of the Seafood Watch Blue Ribbon Task Force recognizing his commitment to ocean-friendly seafood and Lowcountry fishermen. Chef Romo now brings his European training and appreciation for locally sourced ingredients to his own concept, NICO, set to open in the fall of 2017.