Jacky Oberti was born on 15 April 1956 in Aix-en-Provence.
A graduate of the catering college in Menton, and a Mediterranean to the core, Jacky Oberti is first and foremost immersed in the cooking and the culture of the South, rich in colours and local produce.
Over the years, he has become a fully-fledged artist, a master in the art of juggling lean cuisine and traditional cookery. This virtuoso prepares a dietetic menu every day at L’Hirondelle, a menu based on the fresh produce found at the morning’s market, and à la carte “light” meals.
Trained in traditional cooking at the Hôtel de Paris from 1977 to 1982, he made a name for himself in various competitions. He won first prize at the regional heat for the Rotisseurs, followed by a first at the national level competition; then third prize in the same category but at an international level; and was a finalist at the “Mandarine Impériale” and “Grand Marnier” competitions.
In 1982, Jacky Oberti returned to lean cuisine, and worked in various leading establishments including the Centre Louison Bobet in Biarritz, and underwent a training course in Michel Guérard’s cooking techniques. He went on to perfect his know-how with Sonoma in the United States, working for Mr Safdie, owner of eight spas. While there, he discovered the “Full Beverage Coster” and contributed to the creation of a book “Spa Food Souti”, one of the dietetic bibles—in the United States.
In 1988, with Sylvain Portay, a disciple of Alain Ducasse, he proved his talents at Le Grill (one Michelin star) in the Hôtel de Paris Monte-Carlo. At the same time, he trained as a nutritionist in disassociated cooking and as a herbalist. In 1994, he joined the Hôtel Hermitage Monte-Carlo where he stayed until 1998, when the management of the Thermes Marins Monte-Carlo asked him to take over their kitchens.