Executive Chef Massimo De Francesca

As diverse and vibrant as New York City itself, chef Massimo De Francesca brings his singular approach to international cuisine to 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.

De Francesca studied at the Culinary Arts (Italian) Program at George Brown College in Toronto, where he spent part of his studies on Italy's Adriatic Coast working with Michelin-starred chef Vincenzo Cammerucci at Lido Lido Ristorante.  Upon graduating, Massimo moved back to Toronto where he was fortunate to work under the tutelage of world-class French chef Jean Pierre Challet before taking off to the sunny Westin Casuarina Resort in Grand Cayman.  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.

Now as executive chef of NIOS restaurant, De Francesca infuses the menu with fresh takes on classic preparations from the international charcuterie selection to the varied flat breads that complement the restaurant’s appeal and elegance.

De Francesca’s new menu debuting this season features Tuna Nios-coise with tuna carpaccio, marinated anchovies, olives, capers, and a feta dressing; Fried Ocean Smelts with Smoked Tuna Emulsion; Flatbread with Chorizo and Green Olives; and Short Rib Melt with Robbiola, Crispy Shallots, and Thyme.

One menu highlight is the section dedicated to the hearty Montreal comfort food poutine.  Massimo has reinvented this classic dish in various ways, and his creative takes include Carbonara “Poutine” featuring pancetta, egg yolk-brown gravy, and parmesan and the Merguez Poutine with smoked goat cheese, lamb sausage, and mint-lamb gravy.