NEW YORK (March 29, 2016) — Hyatt Times Square New York is pleased to announce the appointment of Executive Chef Nicholas Pelliccione as Director of Food and Beverage Operations. In this new position, Pelliccione will provide vision and oversight for the hotel’s events spaces, restaurant to-go and the hotel’s vibrant restaurant and lounge, including T45, which offers classic American comfort food with a creative twist and Bar 54, one of the city’s highest rooftop lounges with breathtaking river-to-river views, gourmet bites and a bevy of creatively crafted cocktails.
Pelliccione is no stranger to Hyatt Times Square – as part of the opening team, he has spent the past three years as Executive Chef at the property and was responsible for the menus and kitchens for T45, Bar 54, and the upscale events held in the hotel’s 8,000-square feet of indoor and outdoor event space.
“Nick has been an integral part of developing the food and beverage programs at Hyatt Times Square since the hotel’s beginning,” says General Manager Philip Stamm. “He has helped create wonderful culinary experiences for our guests that genuinely reflect the property’s sophistication and authenticity so it was a natural decision to bring him into this new role.”
Brooklyn born and raised, Pelliccione’s interest in cooking and commitment to thoughtfully sourced ingredients was sparked at home in his Italian-American family's kitchen. Formally trained at the French Culinary Institute, Pelliccione also earned a certificate from Cornell University in Food and Beverage Management. He worked at top-tier New York City hotels, including the Waldorf Astoria New York, The Peninsula New York, Lotte New York Palace and many of the city’s finest restaurants including Giovanni Rana Pastificio & Cucina.
Pelliccione’s diverse background has made him a perfect fit for Hyatt Times Square. “I’m really excited to step into this new role after the past few years in the kitchen with the team. It’s been a true pleasure to create such diverse dining offerings and I look forward to evolving the hotels’ culinary and cocktail experiences in the seasons to come,” says Pelliccione.
