Nicco Muratore was born and raised in Boston, where he got his start cooking at the restaurants inside the historic Fenway Park. He was introduced to Middle Eastern cuisine at Oleana Restaurant and Sofra, before joining The Montagu Kitchen in London’s Grand Hyatt Hotel and then Danny Meyer’s historic Union Square Cafe in New York. He returned to Boston to join chef Steven Postal’s team at the newly opened Commonwealth, where he spent five years working his way from Sous Chef to Chef de Cuisine.

We know Nicco from his work at Mamnoon, in Seattle, where he became Chef de Cuisine in 2019. Since then he’s taken the menu to new heights, and in 2022 took over the role of Mama Group Culinary Director, overseeing the culinary teams at all of the Mamnoon-related restaurants. Recently he’s appeared on Food Network’s Chopped, and co-taught a koji and fermentation class at Harvard University. In 2024, he branched out from restaurant work and can now be found in the community teaching classes on fermentation and koji, preservation, and cooking with local food. Outside of the kitchen, you can find Nicco gardening, hiking, skiing, or in woods hunting for mushrooms.