Nicholas Stefanelli

Chef Nicholas Stefanelli's culinary philosophy is profoundly rooted in his bicultural Italian and Greek heritage, a passion ignited by his grandparents' love for cooking, seasonality, and fresh produce. His defining moment came during a fateful trip to Italy, which redirected his career path from fashion to food, fostering a deep curiosity for regional cooking traditions and the country's rich food culture. Stefanelli describes his cuisine as "Italian at the very core but has a playful side of avant-garde thrown into the mix," emphasizing his goal to "push the envelope without taking away the soul and the heart of the food." He strives to create an immersive dining experience that transcends mere sustenance, portraying Masseria as a "road map" where guests are invited to explore a culinary journey, from classic Italian fare to more adventurous "off-menu" items like sweetbreads or tripe. This approach reflects his desire for diners to open their eyes to new experiences and embrace culinary evolution. His commitment to authenticity and quality is evident in the meticulous sourcing of ingredients, from high-quality Italian pasta like Faella linguine from Gragnano to premium Italian olive oil and sea salt. Ventures like Officina further extend this philosophy by offering a marketplace where patrons can purchase the very products used in his kitchens, fostering a deeper connection to the food. Stefanelli’s vision is a harmonious blend of tradition and innovation, where ancestral stories and the spirit of Italian and Greek villages inform a modern, elevated culinary narrative that continually evolves with the seasons. Chef Nicholas Stefanelli's signature approach is a masterful fusion of deeply rooted Italian and Greek culinary traditions, underpinned by sophisticated technical mastery and an "avant-garde" playfulness. His style is characterized by a commitment to "big, harmonious flavors" and a willingness to "push the envelope" while honoring the "soul and heart" of the food. Technically, he demonstrates precision in classic Italian preparations, from achieving perfect *al dente* pasta and emulsified sauces – as meticulously detailed in his Linguine aglio, olio e peperoncino recipe – to the art of perfectly executed risotto, as exemplified by his Risotto alla Parmigiana. His extensive background also includes "classic French training," influencing ventures like Le Clou. Stefanelli excels in creating complex, umami-rich flavor profiles, notably his legendary Linguini with House Spicy XO Sauce. This iconic dish is an "Italian riff on aglio olio e peperoncino," featuring a "beautiful umami chile paste" crafted from dried scallops, dried shrimp, prosciutto, garlic, ginger, and Calabrian chiles. He embraces seasonal evolution, with menus that rotate daily, and a philosophy that balances comforting classics with adventurous offerings such as sweetbreads or tripe. Presentation is integral to the holistic "experience" he curates, notably Masseria's luxurious design and its 100% Italian cheese program, presented tableside from a dedicated cart. His most iconic and celebrated dishes include the aforementioned Linguini with House Spicy XO Sauce, the elegant Burrata Pugliese with Black Opal Osetra caviar and Wianno oysters, and the intriguing "mix of poverty and luxury" found in his Beef Tripe with Lobster ‘Brodetto.’ Other notable creations across his restaurant empire encompass Arancini made with risotto, veal, provolone, and peas at Officina, the Shenandoah Valley lamb with tzatziki and deconstructed desserts at Philotimo, and the innovative Frog legs gnocchi at Le Clou.

Career

• Owner at Masseria by Nicholas Stefanelli, Washington, DC
• Executive Chef at Bibiana, Washington, DC
• Chef de Cuisine at Fiamma, New York, NY
• Sous Chef at Maestro @ The Ritz Carlton Tysons Corner, Tysons Corner, VA