Christopher Nicosia

Christopher Nicosia

Christopher Nicosia

SASSI Restaurant 

Born in East Chicago, Indiana

Grew up in Joliet, Illinois

Graduated from La Lumiere School, a private boarding school, in La Porte, Indiana. (1989)

Graduated from Wabash College in Crawfordsville, Indiana (1993) where I studied Psychology (animal behavior) and English Literature.  Spent summers cooking at  Jacob’s Restaurant in Dennis, Massachusetts (Cape Cod).

Moved to Scottsdale, Arizona to attend Scottsdale Culinary Institute (1996-1997) and fell in love with Arizona

Worked as a line cook at Lon’s at the Hermosa (1997-1999) for two years before getting a Sous Chef position at Desert Mountain at the Cochise -Geronimo clubhouse (1999-2001)

Promoted to Chef de Cuisine of the Apache  Steakhouse at Desert Mountain (2001-2003)

Became Chef de Cuisine of Constantino’s Italian restaurant at Desert Mountain in 2003 and held that position until 2010, when I accepted the Executive Chef position at Sassi

Cooking style is greatly influenced by the time spent around the dining room or kitchen table with my family.  My Mother is a fantastic cook, which really sparked interest in food for our entire family. 

I am also influenced by travel experiences.  I have been lucky enough to travel the world with my family on hunting and fishing expeditions, which also turned into  eating marathons  where we ate what we caught or shot, sometimes right on the boat, or in the field.  Hunting and fishing travels include : South Africa; Panama; Venezuela; Columbia; Costa Rica; Canada; Hawaii; Virgin Islands; 

Local and seasonal products are also important to my cooking.  I have developed great relationships with valley farmers and producers.  You will often find me at the Farmer’s Market at Roadrunner Park  chatting it up with the local farmers.

Most importantly my wife, Heather, and children Dominic (14) and Olivia (8) inspire me to always try to be the best chef that I can be.  Their understanding of the long hours, late nights, and holidays spent at the restaurant is what allows me to continue to develop as a professional.  Without  their support I could not be the happy chef t that I am today.

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