About the Chef – Chef de Cuisine Nicola Chessa Nicola Chessa was born in 1966 on the Mediterranean Island of Sardinia. From the very start, his life was filled with a passion for food. He studied and mastered the foods of his native land while serving as an apprentice at The II Ginepro Restaurant, located on the coast of Sardinia.  During his life in Sardinia, he began to travel each season to various northern and southern Italian regions. His travel provided an opportunity to learn all of the basic techniques and ingredients unique to each region. In addition, Chessa received personal guidance from many highly-regarded professional chefs specific to each region. In effect, these experiences have allowed him to master the diversities of his culinary skill. In 1992, Chessa moved to Rome to work in special events and catering at the prestigious Petrollini Banchetti. During this time, he had the opportunity to present his talent for Italy’s jet set and other infamous clientele. Pope John Paul II even received the pleasure of tasting a delight from Chessa during many 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. He presented his culinary art as chef at Arcodoro in Houston, Tex., 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 Café Milano, where he presented his talent to celebrity clientele including congressional leaders, world-renowned entertainers and numerous dignitaries. Chessa joined restaurateur Piero Selvaggio’s award-winning Valentino Restaurant Group in May of 2003. He trained in Las Vegas as a sous chef under James Beard award-winning Chef Luciano Pellegrini, at Valentino Las Vegas inside The Venetian-Resort-Hotel-Casino and after a short time was named Executive Chef at Giorgio Ristorante, where he still oversees kitchen operations and menu.  In early 2010, Chessa was named also Executive Chef at Valentino Santa Monica, Selvaggio’s flagship restaurant that first opened its doors in 1972.  Here Chessa will oversee kitchen operations and menu creation for the one-Michelin star dining icon while splitting his time between Las Vegas and Santa Monica.