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Nico Chessa
Chef de Cuisine – Giorgio Caffè and Ristorante

Nicola ( Nico) Chessa was born in 1966 on the Mediterranean Island of Sardinia. From the very start, his life was filled with a passion for food. He studied and mastered the foods of his native land while serving as an apprentice at the Ginepro Ristorante, located on the exclusive Costa Smeralda of Sardinia.

During his life in Sardinia, he began to travel each season to various northern and southern Italian regions. His travel provided an opportunity to learn all of the basic techniques and ingredients unique to each region. In addition, Chessa received personal guidance from many highly regarded professional chefs specific to each region. In effect, these experiences have allowed him to master the diversities of his culinary skill.

In 1992, Chessa moved to Rome to work at the prestigious Petrollini Banchetti. During this time, he had the opportunity to present his talent for Italy’s jet set and other infamous clientele including Pope John Paul II during many events held in Vatican City. At the reopening gala of the Sistine chapel in 1996, he was selected to serve as executive chef representing Europe.

In 1998, Chessa set his sights on North America. He presented his culinary art as chef at Arcodoro in Houston, Texas, recognized by restaurant critic John Mariani as the finest Sardinian restaurant in the United States. Eventually, he relocated to Washington, D.C. and served as executive chef at Café Milano.

Chessa joined Restaurateur Piero Selvaggio’s renowned Valentino Restaurant Group in 2003. He began his Las Vegas career with Valentino Restaurant at the Venetian under James Beard award-winning Chef Luciano Pellegrini. In fall 2004 Nicola Chessa opened Giorgio Caffe and Ristorante at Mandalay Place as head chef.