Nicolas Eatery is a family-run restaurant based in Malibu serving delicious food with French cooking techniques, offering brunch, lunch and dinner service.
Our ingredients are fresh and organic and come from our local farmers. We strive to provide our guests with the best experience. Our menu is designed to allow our guests to customize their orders as they please. After all, you are the one eating it, and we are here to serve you.
Check out our Customer Health & Safety Guide to plan your visit.
Born and raised in Cannes France, Nicolas Fanucci grew up surrounded by his large Franco-Italian family. A lunch or a dinner at his home was always an experience. Without surprise, he entered the hospitality business in his late teens starting to work from the bottom and learn his craft from the best in the business.
Nicolas has worked for more than three decades in numerous landmark European and American establishments including Roger Verge’s, Le Moulin de Mougin, Chef Alain Ducasse’s Le Louis XV, Ninety Park lane in London, La Grenouille and Le Cirque 2000 in New York City.
Nicolas served as a General Manager for The French Laundry where under his stewardship, the restaurant received three-star rating from French-based Michelin Guide, top ranking in the World’s 50 Best Restaurant and inclusion in Zagat’s Top 10 most popular Restaurant in the Bay Area. Most recently, Nicolas was the General Manager at Bouchon Bistro in Beverly Hills and was later managing partner at Le Bec Fin in Philadelphia.
Chef Brian grew up on an organic farm in coastal Maine after a career as a rock and roll guitarist – his training began in Boston, Massachusetts at the restaurant Figs and Olives with chefs Sara Jenkins and Todd English. His training continued with positions at Rockenwagner in Santa Monica, the Mauna Lani Bay hotel Hawaii, Bayona in New Orleans LA, and Aquitaine Bis in Boston Massachusetts.
He opened his own restaurant in 2003 in Camden Maine – Francine bistro and Brian went on to be nominated as a James Beard semifinalist seven times and a finalist for “Best Chef northeast once, as well as opening the acclaimed “Shepherds Pie” pub and “Seabright Pizza” restaurants nearby. He relocated to Los Angeles in 2017 and has held chef positions at restaurants Paley, Barrel and Ashes, Dear John’s ( with chef acquaintances Josiah Citrin and Hans Rockenwagner) as well as consultant positions at The Sands Hotel in Palm Springs CA.