Telluride Welcomes a New Culinary Leader
Madeline Hotel & Residences, Auberge Collection in Telluride, Colorado, has announced the appointment of Nicky Miscia as Executive Chef, bringing an impressive international culinary background shaped by acclaimed restaurants and luxury hospitality properties in Italy and the United States.
In his new role, Miscia will oversee the resort’s culinary operations, bringing together his Italian culinary roots, refined cooking techniques and a strong appreciation for seasonal ingredients. His approach will also draw inspiration from Telluride’s distinctive mountain setting and vibrant local food culture.
From Florence to Leading U.S. Kitchens
Born and raised in Florence, Italy, Miscia developed his passion for food through his family’s cooking traditions. After moving to Los Angeles, his interest in professional cooking grew through early restaurant experiences before he pursued formal culinary training at the Culinary Institute of America in Hyde Park, New York.
Over the course of his career, Miscia has worked at several respected restaurants across Italy and the United States. His experience includes Torre del Saracino, the two-Michelin-starred restaurant in Vico Equense, Italy, as well as Valentino in Los Angeles, Ristorante Tosca and Officina in Washington, D.C.
In 2022, Miscia joined the opening team at Four Seasons Hotel Nashville, where he helped launch Mimo Restaurant & Bar. He later advanced to the role of Chef de Cuisine, further developing his experience in luxury hospitality and high-end culinary operations.
Leading Madeline’s Culinary Program
At Madeline Hotel & Residences, Miscia will oversee several of the property’s key food and beverage venues, bringing his culinary perspective to a range of dining and social experiences.
One of his primary responsibilities will be Black Iron Kitchen + Bar, known for its contemporary mountain cuisine and seasonal ingredients sourced from farms across Colorado’s Western Slope.
He will also oversee Timber Room, an intimate cocktail lounge that has become part of Telluride’s après-ski culture, as well as Kettle, the hotel’s coffee shop and social gathering space.
Beyond the property’s individual dining outlets, Miscia will lead the resort’s event and catering operations. His culinary program will focus on showcasing regional ingredients while reflecting the distinctive character, landscape and lifestyle of Telluride.
Creating a Collaborative Culinary Culture
For Miscia, leading a kitchen goes beyond creating memorable dishes. He places a strong emphasis on mentorship, teamwork and professional development, with a leadership philosophy built around discipline, collaboration and mutual respect.
His international background also brings a multicultural perspective to the kitchen. Fluent in Italian, English and Spanish, Miscia appreciates the different experiences and viewpoints that team members contribute to both culinary operations and guest service.
This people-focused approach is expected to play an important role as he builds and leads the culinary team at Madeline Hotel & Residences.
A New Chapter in Telluride
Outside the kitchen, Miscia enjoys hiking, skiing, traveling and visiting national parks with his wife, Emily. His personal interests align naturally with Telluride’s outdoor lifestyle and scenic mountain environment.
As he begins his new position, Miscia plans to make Telluride his home and become part of the local community. His arrival marks a new chapter for Madeline Hotel & Residences, bringing together his Italian culinary heritage, international hospitality experience and appreciation for the Colorado mountains.
