Nicolas Barthelemy
Nicolas Barthelemy is a co-founder of Hello Pasta, and the “Chief Operating Officer”. In his role he has developed and supervises all aspect of the restaurants operations, in addition to Human Ressources, Internal Control and Customer Service.
After getting my Masters Degree in Hotel Management from the Institut Vatel, International Hotel and Management School in Paris, I began my career at the celebrated Hotel Crillon in Paris. From there, I went on to work at legendary Paris hotspots Man Ray and The Ritz Hotel. But I had been dreaming of going to New York for a while, and so I headed across the Atlantic as soon as I could! I landed a position at the Upper East Side bistros, Le Bilboquet and Le Charlot, before I was recruited by Laurent Lesort, my current business partner at Hello Pasta, as the Maitre d’Hotel for his restaurant and lounge, Opia.
Continuing my partnership with Laurent, I went on to become General Manager and managing partner of Frederick’s Lounge from 2003 – 2005
In early 2006, I moved from one hot brand to another and commenced what would become a long-term relationship with Buddha Bar. As part of the corporate development office team, I worked closely with Buddha Bar’s CEO. After close to two years with Buddha Bar New York I began to work with the parent company, George V Eatertainment, (Buddha Bar, Buddha Bar Hotels Resorts & Spas, Barrio Latino, Barfly, Bound, Barlotti, Little Buddah Café, Karma Café) where I was responsible for all F & B operations in both North and South America. In addition, I was charged with supervising George V operations in Eastern Europe, including Kiev, Vienna and Prague.
With 12 years of international F & B management and operational experience under my belt, I fell perfectly poised to undertake the role of Chief Operations Officer for Hello Pasta. I had always dreamed of creating my own company, I have always loved Pasta, and I strongly believe our concept will appeal to America. I have and will work as hard as I can to make sure we hire the best teams and proviode state-of-the are service at Hello Pasta restaurants!
What drives you in life? What is your motto?
Speed! Efficiency! I like things to be in order. I also love building teams, and having fun! I believe that the best way to provide the best service is to share the passion and the fun we have working at Hello Pasta.
What do you most like to do when you’re not opening beautiful Hello Pasta restaurants?
I love sports, I do run a lot, I work out…I also love motorcycles,fast cars, in fact, anything that goes fast!
What is your favorite Pasta Shape? What are your favorite Hello Pasta sauces?
I can’t resist the sausage and peas! With either the Farfalle or Fusilli. I am also a fan of the Pomodorro with the Shell pasta or the whole wheat fusilli
Beside Pasta, what are your favorite dishes?
Since I was a kid and I was lucky to have an amazing cook at home (my mum!) I always loved food. I like almost everything about Mediterranean food, from Italy (I love pizza as much as pasta) and to the Sauce of France (frankly I am the happiest man alive with great bread, fantastic cheese, grapes, and wine!) or dishes from Morocco, like Couscous or Tagines.
What are your favorite restaurants (besides Hello Pasta!)?
I love going to Bar Pitti in Greenwich Village, Mezzo Giorno or Cirpriani in Soho – that’s for the Italians. I also love to go to Raoul’s, the oldest French Bistro in Soho, or the famous Bilboquet Upper East side. I admit I am a fan of In and Out Burger…I go to LA regularly and never miss an occasion to go when I am there. I also like ‘tender green’ there.
If Hello Pasta didn’t exist, what else would you do?
One thing I am sure is that I would be building restaurants and serving customers, one way or another, that is my passion.
Send Nicolas a message: Nicolas@hellopasta.com
More Bios: Laurent Lesort | Nicolas Barthelemy | Gregory Baratte
