Nicola Mascia
Nicola Mascia was born in Bagnoli, Naples. He started cooking with his mother at age eight, where she began to teach him the secrets of Italian cooking. At age 16, he joined the Navy and cooked aboard the ship for one year.
He travelled to England where he learned to speak English and worked as a dishwasher in a private casino. He soon realized that he wanted to cook professionally and decided to attend the Culinary Institute of Torino. Upon completion, he traveled to Holland and worked in Indoven at La Grotta Azzurra.
He then came to the States and began working in Washington D.C. under the direction of Carmine Marzano for two and a half years as Sous Chef. After working at several restaurants, throughout the area, he ventured to Hawaii and worked at Cafe Luna but found himself restless and curious about the Northwest.
He proceeded to move to Portland, Oregon and worked at Il Fornaio
for one year as Sous Chef and then left to become the Executive
Chef at Merchant of Venice. He resides in Beaverton, Oregon with
his wife Kathy.
Chef's Recipes :
Venison Filet with Grilled Polenta and PorciniCheck our Calendar to find out about Chef's Night Demos
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