About the Chef – Executive Chef Nico Chessa Raised on the island of Sardinia, Nico Chessa has worked throughout Italy, mastering the signature dishes of every region.  He was privileged to be the executive chef for the gala reopening of the Sistine chapel in 1996, where he had the honor to serve Pope John Paul II.  Joining the Valentino Restaurant Group in 2003, after leading the kitchens of high profile restaurants in Houston and Washington, D.C., Chessa has long catered to a clientele of world-leaders, entertainers and notable dignitaries.  Acclaimed for his Sardinian-style food by award-winning journalist John Mariani, Chessa’s charismatic presence has brought him an added following as frequent guest chef for the premier Crystal Cruise Line.