Nuri Piccio

Four Seasons Tenure

• Since 2017
• First Four Seasons Assignment: Cook 1, Four Seasons Resort Hualalai

Employment History

• Prince Hotels; Grand Wailea Hilton; Alan Wong’s

Education

• Southwestern University PHINMA, Philippines – Bachelor of Science in Hotel and Restaurant Management (BSHRM); Baltimore International College

Birthplace

• Philippines

Languages Spoken

• English

From a young age, Chef Nuri Piccio dreamed of becoming an artist. Growing up in a large family with a passion for food, Piccio often found himself in the kitchen, guided by his grandmother. Despite his artistic inclinations, he was unsure of how to turn his passion into a viable career.

It was his mother who suggested he consider culinary school. The idea resonated with him, blending his love for creativity with a practical skill set. During his time at culinary school, a chance encounter with a sushi chef demonstration sparked a new passion. He was captivated by the artistry and precision involved in sushi making.

Determined to pursue this path, Piccio sought employment at a Japanese restaurant, where he immersed himself in the craft, learning from seasoned sushi chefs and steadily working his way up the ranks. He then took the initiative to spend six months in an apprenticeship at a renowned Kaiseki restaurant in Kyoto, Japan. Reflecting on his journey, he realized that his early experiences - cleaning fish and steaming rice with his grandmother - had serendipitously laid the foundation for his career.

Today, Piccio is known for his innovative approach to sushi, often incorporating local ingredients such as Hawaiian seaweeds and flavours to create unique and authentic dishes. His commitment to both art and culinary excellence is evident in every meticulously plated dish, making the sushi experience at 'Ulu and Noio an unforgettable culinary journey.

Outside of his work in the kitchen, Piccio spends his free time enjoying art, motorcycles and of course, food.