Bio: As diverse and vibrant as New York City itself, Canadian-born chef Massimo De Francesca brings an individualistic approach to international cuisine at NIOS restaurant, adjacent to Kimpton's The Muse New York. Blending influences from kitchens around the world, from Italy to the Caribbean, De Francesca celebrates fresh, seasonal ingredients in a menu inspired by global flavors and culinary traditions.
Massimo graduated from the Culinary Arts (Italian) Program at George Brown College in Toronto, where he spent part of his time on Italy's Adriatic Coast working with Michelin-starred chef Vincenzo Cammerucci at Lido Hotel. When Massimo moved back to Toronto, he was fortunate to work under the tutelage of world-class French chef Jean Pierre Challet for several years before taking off to the sunny Caribbean where he worked at resorts and privately owned restaurants. Upon moving to the United States, Massimo joined the Kimpton Restaurants team as executive chef of Hotel Palomar's Domaso Trattoria Moderna in Arlington, VA.
De Francesca has been excited to share his passion with the "Big Apple" ever since his visit in 2000, when he cooked at the James Beard House with Jean Pierre Challet.
As executive chef of NIOS, Massimo infuses the menu with fresh interpretations of classic preparations. His eclectic selection of small plates and enjoyable pre-theatre menu complement the restaurant's appeal and elegance.