Chef Nico Chessa
Nico Chessa was born in 1966 on the Mediterranean Island of Sardinia. His passion for food began at a very early age, starting in his mother’s kitchen.
While living in Sardinia, he traveled each season to various northern and southern Italian regions, embracing the opportunity to learn all of the basic techniques and ingredients unique to each region. Chessa received personal guidance from many highly-regarded professional chefs throughout Italy, including those at The Il Ginepro Restaurant, located on the coast of Sardinia. By working in a variety of kitchens he gained experience that allowed him to master the diversities of his culinary practices.
In 1992, Chessa moved to Rome to work in special events and catering at the prestigious Petrollini Banchetti, where he had the opportunity to showcase his talent for Italy’s jet set and renowned clientele. Chessa had the pleasure of sharing his cuisine with Pope John Paul II during events held in Vatican City, including serving as the executive chef at the gala reopening of the Sistine chapel in 1996.
In 1998, Chessa set his sights on North America and headed to Houston, Texas to work as a chef at Arcodora, recognized by restaurant critic John Mariani of the New York Times as the finest Sardinian-style restaurant in the United States. Eventually, he relocated to Washington, D.C., and served as executive chef at Cafe Milano, where he shared his talent with celebrity clientele including congressional leaders, world-renowned entertainers and numerous dignitaries.
Chessa joined Restaurateur Piero Selvaggio’s renowned Valentino Restaurant Group in May of 2003. He began his career with Valentino as a candidate for chef of the new Giorgio Ristorante. He worked for two months on the line stations and as sous chef under James Beard award-winning Chef Luciano Pellegrini. He now serves as the executive chef of Giorgio Ristorante. With Chessa’s dedication, Giorgio has set a new standard in Las Vegas while encompassing a casual Italian ambiance at Mandalay Place in Las Vegas.
Recipes by Chef Chessa
This crispy tenderloin wrapped with bacon features creamy caramelized mushrooms as sauce and cippolini and asparagus as side vegetables makes a good company dinner. In addition, an aromatic pan roasted halibut seasoned with salt, pepper and herbs along with marinated spring vegetables are mouth watering dinner.
Bruschetta is a fresh, simple and delicious Italian appetizer that can be prepared in minutes and enjoyed any time of the day having all fresh ingredients. Chopped fresh tomatoes with garlic, basil and olive oil, served on grilled slices of Chabada bread.
Classic Chicken Parmigiana with a healthy twist of whole wheat bread crumbs, served with Spelt Pasta and Marinara Sauce.
Chefs Luciano Pellegrini and Nico Chessa team up to prepare two special dishes: Chessa's delicious frittata from his grandma's recipe book and Pellegrini's low-carb pasta with spelt spaghetti sauteed with shrimp, calamari and curry.
Red Snapper Fillet served with Sauted Vegetables and a Berry Gelato Dessert
Easy to cook and very delicious entrée with chicken grilled in spices, fresh herbs and salt brick served with grilled fave beans, shrimp cooked with potato, baby spinach and herbs followed by Italian custard as a desert having banana egg topping.
This salad is a wonderful light, main dish to serve when you aren't in the mood for a heavy meal. Shrimp, clams, mussels and calamari marinated in olive oil and lemon juice and fresh herbs for a crowd-pleasing cool summertime salad. In addition, a classic and delicious Italian dish cooked in minutes with heirloom tomato sauce on the Capellini Pasta garnished with fresh basil.
Chefs Bob Fromage and Nico Chessa prepare a green bean and sliced potato salad, a beautiful seared scallop salad tossed with heirloom tomatoes and a crispy provolone cheese on sauteed tasty greens.