Nick Mastrascusa brings to Four Seasons Resort Hualalai extensive experience at top-end hotels and restaurants. Prior to his tenure at Four Seasons Hotel New York, he honed his culinary talents at the Biltmore Hotel, Coral Gables, and the Ritz-Carlton Palm Beach, both in Florida. He also opened Hoquart 2000 Restaurant in Montevideo, Uruguay.

A graduate of the Culinary Arts programme at Johnson & Wales College in Miami, Chef Mastrascusa credits his grandparents, who immigrated to Uruguay from Spain and Sicily, for inspiring his passion for cooking. “Growing up with so many different influences in the food around me, I learned a quick appreciation for the variety of flavours and ingredients the world has to offer,” he recalls. “Today, I have the freshest of almost everything here at my doorstep and love to recreate dishes I loved as a kid, but also come up with new favourites.”

Chef Mastrascusa and his wife Natalia enjoy dining and wine tasting. A former member of Uruguay’s national soccer team, he remains a huge fan of the sport, and is known to enjoy a little grappa after a great meal…or game.