Ep. 33: Creating Growth For Your Staff - Nick Marshesano

Nick Marchesano

In this episode, Chef Nick Marchesano, Executive Chef at The Gasparilla Inn, discusses his culinary journey and passion for mentorship, sustainable sourcing, and the transformative power of cooking. 

Nick emphasizes the importance of creating a positive kitchen culture where mentorship and internal growth flourish, and he highlights his dedication to sourcing ingredients locally and sustainably. A chef’s responsibility goes beyond the plate. Whether you're interested in food, mentorship, or sustainability, this episode is filled with insights.

Chef Nick Marchesano brings a rich background of culinary experience and a passion for locally sourced, coastal-inspired cuisine to this iconicGasparilla Inn. Originally from Washington, D.C., Nick’s culinary path began at home, helping his father prepare meals for their local parish. After high school, he attended Johnson & Wales University and studied in Florence, Italy, under Chef Andrea Trapani, gaining a deep appreciation for authentic flavors and classic techniques.

Nick’s career includes roles at the Charlotte Country Club, The Atlantic Room at Kiawah Island, and the prestigious Augusta National Masters Tournament, where he assisted in opening Berkman’s Place with Chef John Johnstone. As the Opening Executive Sous Chef at Charleston's Dewberry Hotel, he connected with small farms and purveyors to showcase true low country cuisine, emphasizing ethical and local sourcing.

In 2017, Nick took on a unique role as Touring Chef for Grammy-winning musician Ed Sheeran, preparing meals across Europe and the U.S. Afterward, he joined The Broadmoor in Colorado as Chef de Cuisine of Ristorante Del Lago. Now, at The Gasparilla Inn, Chef Nick continues his journey, committed to upholding the Inn's legacy with his creative, regionally inspired dishes, reflecting his dedication to quality, sustainability, and innovation.

🔗 Website: https://the-gasparilla-inn.com/dining/our-culinary-team/

 

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