Originally from Florence, Italy, Chef Nicky Miscia ventured to California with a plan to study history and international studies. That plan later changed as Nicky quickly realized that he had a knack for the culinary world after following classes at his community college in Los Angeles. From there, his instructor soon became his mentor encouraging him to enroll in the Culinary Institute of America in Hyde Park, New York. He then began a career spanning from Valentino in Los Angeles to Primi in Paris with other national and international culinary adventures in between.
A former member of the culinary team at Four Seasons Philadelphia and Four Seasons Washington DC, the decision to join the team at Four Seasons Nashville was an easy one. “I loved my memories at Four Seasons when I was a young cook,” says Nicky. “I wanted to join the company again for a challenging opening and when Chef Nello offered me the opportunity of joining his kitchen as Opening Sous Chef, I could not refuse.”