Romain Antoine
Appointed New Executive Chef at Château Saint-Martin & Spa
March 2026 – Château Saint-Martin & Spa, an iconic Oetker Hotels property, is pleased to announce the appointment of Romain Antoine as its new Executive Chef. With the hotel’s reopening on May 1, the 35-year-old chef will take the helm of the kitchen brigade. Most recently, he successfully led the culinary team at fellow Oetker Hotels property L’Apogée Courchevel during the winter season.
Together with a team of around 30, he aims to foster a culture that is both demanding and deeply human. His ambition is to create an environment where excellence comes naturally, offering guests an experience that combines well-being, conviviality, and haute cuisine.
For Romain Antoine, cooking is above all about bringing people together—creating moments of joy, awakening the senses, and offering palace guests an exceptional gastronomic escape defined by emotion and authenticity.
A native of southern France, he trained at the École Paul Augier and developed his culinary identity in the heart of the Côte d’Azur.
From 2011 to 2013, he worked at La Villa Archange in Cannes under Michelin-starred chef Bruno Oger. He then spent seven years at the renowned Paloma in Mougins, first as Sous Chef and later as Head Chef. In 2016, the restaurant was awarded two Michelin stars.
His transition into luxury hospitality marked a pivotal step, providing the ideal setting to fully express his creativity—particularly at the summer restaurant L’Oliveraie and the gourmet restaurant Le Saint-Martin.
Romain Antoine’s cuisine is defined by clarity of flavor, exceptional ingredients, and meticulous attention to presentation. Close collaboration with regional producers plays a central role, with their products forming the foundation of his dishes.
His inspiration is drawn from personal memories and classical French gastronomy, which he reinterprets with respect and a contemporary sensibility.
“My cuisine is shaped by my memories. Using authentic products, I seek to rediscover familiar flavors and reinterpret them with elegance and a modern touch.”
– Executive Chef Romain Antoine