Alpine Resort Appoints Michelin-Trained Chef to Lead Dining Program Madeline Hotel & Residences, Auberge Collection, has appointed Nicky Miscia as Executive Chef, tasking him with overseeing culinary operations across three distinct dining venues at the Telluride alpine resort. Miscia will lead Black Iron Kitchen + Bar, which focuses on modern mountain cuisine sourced from local Western Slope farms; Timber Room, the property's cocktail lounge and après-ski destination; and Kettle, a coffee shop and community gathering space. He will also oversee the resort's event and catering programs.
Background and Experience Born and raised in Florence, Italy, Miscia developed his culinary foundation through family meals and Italian cuisine traditions before relocating to Los Angeles, where he discovered his passion for cooking in restaurant kitchens. He later attended the Culinary Institute of America in Hyde Park, New York. His career spans respected kitchens in Italy and the United States, including Torre del Saracino, a two-Michelin-starred restaurant in Vico Equense, Italy; Valentino in Los Angeles; Ristorante Tosca; and Officina by Nicholas Stefanelli in Washington. Most recently, he joined the opening team at Four Seasons Hotel Nashville in 2022, where he helped launch Mimo Restaurant & Bar before becoming Chef de Cuisine.
Vision for Madeline's Culinary Program Miscia will emphasize quality ingredients, refined technique, seasonality, and warm hospitality while drawing inspiration from Telluride's unique character and natural bounty. "I'm honored to join Madeline Hotel & Residences and begin this next chapter in Telluride," said Chef Miscia. "I look forward to working alongside the talented team, embracing the mountain lifestyle and creating memorable dining experiences that showcase the flavors of the region. For me, exceptional dining begins with exceptional people, and I'm excited to build on Madeline's strong culinary identity through a shared commitment to excellence." Allen Highfield, General Manager of Madeline Hotel & Residences, Auberge Collection, added: "Nicky's culinary talent, collaborative leadership and deep respect for quality ingredients make him an exciting addition to our team. We look forward to seeing his vision come to life across the property and introducing guests to a fresh culinary perspective that reflects both his Italian heritage and the spirit of Telluride." Miscia is fluent in Italian, English, and Spanish, and has built a reputation for developing emerging chefs and fostering high-performing teams grounded in discipline and mutual respect.
Why It Matters
Madeline's appointment of a Michelin-trained chef signals a shift toward elevated dining as a core amenity at alpine luxury resorts. Sourcing relationships with local Western Slope farms and a seasonality-focused approach reflect broader hospitality trends toward regional ingredient storytelling and transparent supply chains—operational strategies that resonate with high-end resort guests and regional media coverage.
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Written by FBM Publications Editors
