Nick Pelliccione

NEW YORK CITY, NEW YORK

As Executive Chef at the new 487-room Hyatt Times Square, Nicholas Pelliccione is responsible for ensuring that the hotel’s cuisine reflects the sophistication, glamour and commitment to quality of the hotel itself. In addition to creating the menus and directing the kitchens for the hotel’s street-level T-45 Diner and elegant rooftop, he oversees catering for the upscale weddings, meetings and special events held in the hotel’s 8,000-square feet of extraordinary indoor and outdoor function space.

Brooklyn born and raised, Pelliccione learned the importance of fresh ingredients and careful food preparation growing up in his Italian-American family’s kitchen and at his first job, making bagels from scratch in a local bakery. Formally trained at the French Culinary Institute, he also earned certificates from Cornell University in Food and Beverage Management.

Pelliccione’s varied professional resume includes high-level positions at several five-star New York City hotels, including the Waldorf Astoria, New York Palace and The Peninsula as well as acclaimed NYC restaurants such as Bowery Diner, Giovanni Rana Pastificio e Cucina and Café Gray.

Prior to joining the Hyatt Times Square, he served as Chef de Cuisine and worked with celebrity chef/owner Mathieu Palombino to create the menu for the opening of The Bowery Diner, which took top spot in Gallot’s “Best New York Diners” list, and then as Executive Sous Chef at the casual gourmet Italian restaurant, Rana Pastifico e Cucina.

“From a very young age, I grew up in a very food-forward household and one of my earliest memories is cooking with my mom.”

Pelliccione’s background is a great match for the varied demands of the Hyatt Times Square New York and he said he is thrilled to be part of the hotel’s opening team. “It’s exciting to have the opportunity to create distinctive and diverse dining experiences from scratch, and this is a dream project.”

“I have always been a proponent of sourcing the best, freshest and most local ingredients possible, which is a strong part of the Hyatt brand,” he said, noting that the emphasis at T-45 Diner, the rooftop bar and in the catering menus will be on organic, locally-sourced seasonal ingredients.

“T-45 Diner will provide all the nostalgia of traditional American diner food, but with a modern, healthy twist,” said Pelliccione. “I especially enjoy finding non-traditional ways to present seasonal American food.”

For Pelliccione, cooking up great food is a hobby as well as a vocation. When not at work, he can be found perusing food blogs and articles and trying out new recipes. He finds much of his inspiration in his Italian-American family heritage and when he has the time, he loves to make pasta from scratch.


Recipes

Executive Chef Nick Pelliccione's BC Forestea Ramen



Favorite Tea

loose leaf tea | black

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