Fine Dining in Cape Cod

Having honed his craft at Alice Waters' famed Chez Panise restaurant in Berkeley California, and learned the importance of using the freshest sustainable foods with classic French and European techniques from chef Paul Bertolli. Chef Nicci worked with the renowned chef Jeremiah Tower at his famed restaurant Stars in San Francisco. From there he worked with Judy Rodgers at the Zuni Cafe, continuing his culinary education working their wood fired oven, which always took center stage at the restaurant. Nicci returned to his Cape Cod roots and worked at the Regatta of Cotuit restaurant, and wintered at Pompano Beach at a high-end resort. After several years Nicci moved to Maui to work with chef David Paul Johnson at his famed Lahaina Grill. In 2001 he returned to California and took the helm at Theo's, a fine dining destination, which featured a two acre organic garden and an award-winning wine list. Nicci began producing cheese from organic cow and goat's milk, making 20 varieties of raw milk cheese, all featured on the menu. He garnered four star rave reviews from the media, nicknaming the restaurant "The French Laundry of Santa Cruz County." In 2009 he returned to the east coast and ran successful restaurants in Milford Connecticut (The Beach House), and Cohasset Massachusetts (Atlantica Restaurant at the Cohasset Harbor Resort). He left the resort to take on a new challenge as the culinary director at the Atria Woodbriar Campus in Falmouth, the flagship retirement community which featured two fine dining restaurants, two cafes and a pub. The chefs Nicci mentored under taught him the importance of using classic, French techniques and how to work with the community, farmers and fishmongers o guarantee the freshest and most beautiful product available. He incorporates the surrounding farms and waters for the medium of his art and the cuisine as his canvas.