Felidia - The Chef

Fortunato Nicotra, Executive Chef at Felidia Restaurant in New York, has been absorbed with Italian cuisine all of his life. He was born in Baucina, a small town near Palermo in Sicily. At four years of age he moved to Turin, the capital of Piedmont.

In 1976, Fortunato enrolled in the Hotel and Restaurant School in Turin. After graduating in 1981, he left for Germany where he worked at Portofino Restaurant in Birmingham, near Dusseldorf. Following his year abroad, Fortunato returned to Turin where he continued to train in different Piedmontese restaurants and trattorias, building on his knowledge of the flavors of Piedmontese cuisine. In 1985, Fortunato decided to leave Piedmont and take a job at a newly opened restaurant, the Villa Marchese in Milazzo, Sicily. At the age of 23, he became the Executive Chef at the restaurant and the restaurant received its highest awards. In 1991, he opened Franco Marzini's second restaurant, the Saloni della Esperanza, where he was also named Executive Chef. Both restaurants received one Michelin star and 3 forks during Fortunato's stay.

In 1996, Fortunato began working at Felidia. During his tenure, Felidia has received three stars from Ruth Reichl of The New York Times and was named one of the Best 10 Italian Restaurants in the United States by Wine Spectator Magazine. He has contributed to Fine Cooking Magazine and Lidia's Italian Table (William Morrow, 1998).