—Nicholas Marchesano, Executive Chef, The Gasparilla Inn & Club
Meet the Class of 2024: Nicholas Marchesano
- Age: 31
- Executive Chef
- The Gasparilla Inn & Club (Boca Grande, Fla.)
Nicholas Marchesano has shown exceptional adaptability and leadership, especially in his role during The Broadmoor’s reopening post-pandemic with a reduced staff. He emphasizes the importance of diverse culinary experiences for mentorship and career growth, encouraging young chefs to explore varied roles. Marchesano aims to pass the American Culinary Federation’s Certified Master Chef exam, supported by a strong network of friends and mentors, highlighting his dedication to continuous growth and the role of community in reaching professional goals.
Club + Resort Chef (C+RC): How do you feel about being recognized as one of C+RC's 40 Under 40 honorees, and what significance does this achievement hold for you?
Nicholas Marchesano (NM): It's an absolute honor to be nominated and recognized for the 40 under 40 list. It's inspiring to see all the younger chefs leading the charge in evolving our craft and all the hard work that went into building their careers.
C+RC: What advice would you offer young chefs aiming to excel in the club and resort culinary industry?
NM: Go out of your way to work for and with as many chefs in as many different areas of the industry as you can. The only way to find the systems you'd like to employ is by experiencing as many as you can. Stay outside of your comfort zone and inject yourself into many diverse roles and settings. Take the things you find that mesh with you and your style of leadership and abandon the practices that don't.
C+RC: Can you share a personal challenge you've faced in your career and explain how it has shaped you as a chef?
NM: I think the toughest challenge of my career was being part of the team that reopened The Broadmoor after the pandemic. The task of reopening something of that scale with far fewer staff than we had before closing was truly tough. The chefs across the property did an incredible job creating an overwhelming sense of camaraderie that allowed us and our teams to do more than we thought possible. The end result was easily some of the nicest food and closest friendships I had experienced in a long time.
C+RC: What are your future goals and your plan to achieve them?
NM: I would like to eventually take and pass the CMC exam. I know the goal is lofty, but I've had the privilege of surrounding myself with good friends and mentors that either have the same goal or have achieved it previously.
C+RC: What inspired your career in the club and resort sector?
NM: The clubs and resorts I worked at early in my career did a great job of using their resources to cultivate a learning-centered environment. I think the passing of knowledge through the mentor/mentee relationship is easily the greatest culinary institution. I am the product of many of those environments and always thought it pertinent to be able to create our own.
