Executive Chef Nicholas Restivo
A passion for food and a relentless desire for culinary perfection are the driving forces behind Nicholas Restivo’s artistic, culinary creations. With over 18 years of experience, Restivo is known for being a visionary chef with an in-depth knowledge of a vast selection of culinary cuisines. His knowledge of cultural cuisines working with esteemed Chefs, including Italian Chef Mario Luigi Maggi, formerly Bice Restaurant Curator and a stint as executive sous chef at Felidia, Lidia Bastianich’s flagship restaurant working under Fortunado Nicotra. Restivo also turned his talents to learn large scale catering in New York City, working with companies such as Great Performances, while simultaneously developing his versatile skills in outside catering for venues like The Plaza Hotel and Sotheby’s in New York City.
Restivo’s gastronomic journey then led him into the hotel business where he spent time at Marquis Times Square at their flagship restaurant The View Restaurant. After many years in Manhattan, Restivo moved his modern plating techniques south and into the luxury market at The Ritz-Carlton, South Beach, as the Executive Banquet Chef. Restivo’s culinary creations set the stage for large-scale luxury events, such as Miami Food & Wine, and the Latin Billboards and where he changed the dynamics of traditional banquet foods. His unique approach to menu development led to the title of “Best Brunch in South Beach”. He quickly moved up and took the role of Executive Chef of the Renaissance Hotel in Fort Lauderdale. Eager to broaden his horizons and grow, Chef came back to New York City to operate a large scale catering facility known as Mark David Hospitality before ending up at his newfound passion as the Executive Chef of the Muse hotel.