Meet Chef Nick Mastrascusa

Executive Vice President of Hospitality

Nick Mastrascusa is an award-winning chef and sommelier whose culinary career has spanned more than two decades in some of the world’s most celebrated luxury hotels, private clubs, and resorts. Most recently, he served as Executive Chef and Director of Food & Beverage at Discovery Land’s Kūkiʻo Golf and Beach Club on the Big Island of Hawaiʻi, where he oversaw three restaurants, an exclusive wine program, and a culinary vision rooted in sophistication, soul, and a sense of place.

Educated at Johnson & Wales University in Miami and later at the Culinary Institute of America in Napa Valley, Nick honed his craft under the rigorous standards of luxury hospitality. His early years at the iconic Biltmore Hotel in Coral Gables, Florida, gave him both the technical foundation and the leadership acumen to thrive. By 2005, he had risen to Executive Banquet Chef at The Ritz-Carlton, Palm Beach, where his team earned the distinction of Best Banquet Chef Ritz-Carlton Worldwide—a recognition that cemented his reputation as a culinary leader.

From there, Nick’s career accelerated across the global stage of fine dining. At the Four Seasons Hotel New York, he reimagined menus and elevated the guest experience in one of the city’s most demanding culinary landscapes.