Nicholas Ciccone began his culinary career at the Culinary Institute of America in Hyde Park, NY.
Upon graduation he returned home to New Jersey where he began working for acclaimed chef Craig Sheldon at the Ryland Inn followed by restaurant Le Petit Chateau under Chef Scott Cutaneo. Nicholas then set out for San Francisco where he worked for the Kimpton Hotel group and opened the 5th Floor Restaurant in the Palomar Hotel. Under the direction of Chef George Morrone the 5th Floor quickly rose to 4 Star status, making this the third restaurant of this caliber on Nick’s resume.
Returning back to the east coast to further his culinary career, Nicholas began working for Danny Meyer and Union Square Hospitality Group at Gramercy Tavern, followed by China Grill Management at restaurants such as Asia de Cuba and Mix in New York (a restaurant partnership with Alain Ducasse). Following his departure with CGM Nicholas took over as the Executive Chef for the Soho Grand Hotel and quickly became the Corporate Chef for Grand Hospitality responsible for all three of the company’s hotels; Soho Grand Hotel, Tribeca Grand Hotel and Harbor Bar & Brasserie at the Sheraton Suits in NJ.
Leaving the Hotel industry, Nicholas left to pursue several consulting projects throughout New York City, ranging from small bars and restaurants to larger food and beverage operations within large scale hotels, leading up to his joining the Restaurant Associates team at the Metropolitan Museum of Art just over 4 years ago. He continues to oversee the Museum’s culinary operations in their entirety.
