From Saint-Raphaël’s Mediterranean markets to the open kitchen of French Grill in Hanoi, Chef Jean-François Nulli has carried a lifelong reverence for flavour, texture, and artistry. His journey across France, Italy, and Asia has shaped a cuisine where tradition meets creativity, crafting experiences that linger as memories, not just meals.
Chef Jean-François Nulli’s story begins in Saint-Raphaël, a town bathed in the light of the Côte d’Azur. It was here, among the fishermen’s baskets and farmers’ stalls, that he first encountered the beauty of ingredients at their source—ripe, fresh, and alive with possibility. This reverence for nature’s rhythm remains the compass of his culinary identity.
Trained in the rigour of classical French gastronomy, Nulli refined his craft in kitchens across France and Italy, learning from master chefs who demanded precision yet encouraged imagination. His early career included formative roles in luxury hotels and fine dining restaurants, where he earned a reputation for balance on the plate—flavours in harmony, textures in conversation, presentations elevated yet unpretentious.
His path eventually led him to Asia, where he embraced the challenge of bringing French haute cuisine to new audiences. Before arriving in Hanoi, he sharpened his vision in dynamic kitchens that bridged East and West, expanding his repertoire while staying true to his roots. Each chapter enriched his perspective: discipline from France, warmth from Italy, and a spirit of openness from Asia.
Today, as Chef de Cuisine of French Grill at JW Marriott Hanoi, Jean-François stands at the forefront of one of Vietnam’s most celebrated culinary stages. In the theatre of the open kitchen, he conducts his brigade with the assurance of a maestro, transforming seasonal produce into symphonies of taste. Known for his “twist of imaginative genius,” his dishes move beyond sustenance to become experiences—moments of surprise, delight, and memory.
For Nulli, gastronomy is ultimately about connection. Each dish is an intimate dialogue between chef and guest, tradition and innovation, past and present. His philosophy is simple yet profound: food must bring pleasure, awaken the senses, and create memories that last.
From the Mediterranean shores of Saint-Raphaël to the cosmopolitan heart of Hanoi, Chef Jean-François Nulli continues to write his story not with words, but with flavours—crafted with precision, infused with imagination, and served with a generosity that defines the art of French cuisine.