Santiago Zucchi, the Chef Arriving From Mallorca to Reinvent the Kitchen at the Costa del Sol's Most Iconic Beach Club

Some places treat food as more than an afterthought — it becomes the heart of the experience. In Marbella, one of the Mediterranean coast's most recognizable names is opening a new chapter that puts the kitchen front and center. After more than two decades as a landmark of seaside living, Nikki Beach Marbella has brought on executive chef Santiago Zucchi, a move through which the iconic beach club aims to sharpen its culinary identity without losing the spirit that made it one of the most recognizable venues on the Costa del Sol.

Zucchi's arrival marks the start of a new phase for Nikki Beach Marbella for the 2026 season. After eight years as sous chef at its sister property in Mallorca, the chef lands at Playa del Hotel Don Carlos with the goal of driving the venue's culinary evolution forward and cementing its place among the Mediterranean's great gastronomic and lifestyle destinations.

A New Culinary Direction for Nikki Beach Marbella

Santiago Zucchi's appointment marks a refresh of the culinary offering at one of the Costa del Sol's best-known beach clubs. His hiring reflects a philosophy that blends the brand's international identity with cooking deeply rooted in the local territory.

Under his direction, Nikki Beach Marbella is leaning into seasonal local produce, technical precision, and a contemporary take on cuisine that weaves Andalusian influences together with culinary references from Nikki Beach's various international locations. The result is a menu that keeps the brand's cosmopolitan character intact while embracing the culinary richness of the Málaga region — a constant dialogue between tradition, creativity, and produce.

From Argentina to Mallorca, and Now the Costa del Sol

Born in Argentina, Santiago Zucchi arrives in Marbella with an extensive track record within Nikki Beach. Over the past eight years he was part of the team at Nikki Beach Mallorca, an experience he now brings to one of the group's most iconic venues.

His approach to cooking starts from a simple idea: a menu should satisfy both those looking for familiar flavors and those eager to discover new combinations. That's what drives his commitment to working with produce from local fish markets and nearby suppliers, while weaving in personal touches that reflect his own professional and cultural journey. This new culinary chapter isn't meant to break with the venue's past, but to build on a foundation more than twenty years in the making.

A Kitchen in Dialogue With the Mediterranean

Zucchi's culinary vision puts fresh produce at the center of the experience. The kitchen retains the international character that has always defined Nikki Beach Marbella, while now giving greater weight to the Mediterranean surroundings and the Andalusian pantry.

One of the most notable additions is the new Raw Bar section, built on a philosophy inspired by craft cocktail culture. It puts the spotlight on knife-cut preparations designed to be shared and enjoyed slowly, in keeping with a light, fresh culinary style closely tied to the seaside setting.

The menu also includes personal touches from the Argentine chef, such as a dessert built around dulce de leche from his home country, reworked into a lighter version suited to Marbella's summer character. These are the small details that give personality to a menu where technique and creativity coexist with cooking designed to fit seamlessly into the venue's overall experience.

More Than Two Decades as a Costa del Sol Landmark

Since opening in 2003, Nikki Beach Marbella has established itself as one of the Costa del Sol's most recognized beach clubs. Located on the beach at Hotel Don Carlos, the venue has built an identity of its own, where beach, pool, food, music, and entertainment all come together in one space — earning the loyalty of an international clientele that returns season after season, drawn by a mix of sophistication and a relaxed atmosphere by the Mediterranean.

With Santiago Zucchi on board, the kitchen takes on an even bigger role within that overall experience, strengthening the club's culinary standing without disturbing the elements that have defined its personality from the start.

Local Produce, International Vision

One of the pillars of this new culinary direction is the balance between local sourcing and international inspiration. The use of seasonal ingredients and partnerships with nearby markets and fish auctions sit alongside a culinary outlook shaped by the many destinations that make up the Nikki Beach world.

That combination makes it possible to build a menu that connects with the Mediterranean landscape without losing the cosmopolitan character that defines the brand around the world. Under this new philosophy, the kitchen is no longer just a complementary service — it becomes one of the pillars of the guest experience.

Sources: De Mallorca a Marbella: el reconocido chef que llega para revolucionar la cocina del beach club más icónico de toda la Costa del Sol