Chef and Sydney

Culinary Team at Castile


Executive Chef Nicolas Lebas

Chef Nicolas Lebas is the Executive Chef at Castile Restaurant at Kimpton Hotel Zamora in St. Pete Beach, Florida. Born in France, Lebas was exposed to the restaurant world early in life, following his mother around local restaurants as she worked as a waitress. At fifteen years old, Lebas took a part time job making pizzas at a local restaurant in the French Alps, where he discovered his love for cooking. Driven by his passion for food, Lebas went on to receive his culinary arts degree from the prestigious Sévigné culinary school, specializing in French techniques. Upon graduation, he moved to Lyon, France where he took the Chef Garde Manger or Pantry Chef position at a small classic bistro.

At eighteen, Lebas's adventurous personality lead him to Mexico's Westin Resort & Spa Los Cabos, where he worked as line cook at the Arrecifes Restaurant and mastered the Spanish language in just six months. In the winter of 2002, Lebas made his way north of the border to San Antonio, Texas, where he made his mark at one of the city's most renowned French restaurants, L'Etoile. Upon his return to France in 2010, Lebas joined the prestigious Le Relais de la Madeleine as Executive Sous Chef in Gémenos, a city just outside of Marseilles, France. In 2013, Lebas was lured back to the United States by none other than James Beard Award-winning chef John Besh to join Besh's team as Executive Sous Chef of the San Antonio fine dining outlet, Luke. A stint as Executive Sous Chef at La Cantera Resort & Spa followed, where he oversaw the renovated multi-million dollar, 100,000-square-foot hotel banquet space. In July of 2014, Lebas made his way to sunny Florida, where he joined the distinguished Waldorf Astoria Orlando team as Chef de Cuisine of the property's renowned steakhouse, Bull and Bear.

In August 2016, Lebas joined Castile Restaurant at Kimpton Hotel Zamora in beautiful St. Petersburg, Florida as Executive Chef. Lebas incorporates his expertise of authentic Mediterranean cooking style with hints of his classic French cuisine into Castile's menu, elevating the restaurant's casually elegant Spanish fare. Castile's menu features authentic fare from the Castilian-Leonese region of Spain showcasing Lebas' Mediterranean and French styles and fresh coastal ingredients. His creativity shines in Castile's signature dishes including Olive Gnocchi with Pata Negra and Romesco Butter-Crusted Sea Scallops.

Lead Bartender, Robby Rosello

Lead Bartender at Castile Restaurant and 360 Rooftop Bar, Robby Rosello is a second generation Florida native and has lived in the Tampa Bay area his whole life. He broke into the hospitality scene at the age of 17 in banquets at the Sheraton Sand Key Beach. Always having a curiosity for life behind the bar, he was swiftly promoted to Banquet Bartender, learning and demonstrating just enough bar techniques to get him hooked. 

With an insatiable passion for all things mixology, Robby moved on to take the job as a server at Bonefish Grille. He eventually moved behind the bar and became the restaurant’s Lead Bartender for 11 years where he remained until moving to the Sand Pearl on Clearwater Beach.

After two years of fine dining experience and finessing wine and spirits knowledge, Robby was lured to beautiful St. Pete Beach to open the 360 Rooftop Lounge at Kimpton Hotel Zamora.  Now he manages the cocktail and beverage programs for all three bars and restaurants. on property, while overseeing the staff and menus for all three restaurant operations on property. Robby has a penchant for concocting interesting, new drinks and adding his own flare to traditional favorites.