Nico SanFilippo

Chef Nico SanFilippo’s connection to food began in her grandparents’ Sicilian kitchen, where she learned that cooking is an act of care and culture. At 15, she stepped into her first professional kitchen and never looked back. Her culinary path has taken her across the country, from her hometown of Buffalo, New York, to the Midwest, where she worked at Alma in Minneapolis, a James Beard Award–winning restaurant. It was there that she developed not only a deep respect for season-driven cuisine, but also an appreciation for enlightened hospitality and the responsibility we carry in how we care for others. Her time at Anathoth Farm in Luck, Wisconsin, challenged her understanding of food systems as she worked hands on as a live-on farm community member. Italy has remained a constant thread throughout her life and career. Over the years, Nico has spent extended time there, immersing herself in traditional Italian cuisine. These experiences continue to ground her in the traditions of whole-animal butchery, regional cooking, and the understanding that it is not just the food that matters, but the table we gather around.

Now as Executive Chef of Auxiliary Services at Johnson & Wales University, Nico leads multi-site campus dining locations, catering, and large-scale events with a focus on mentorship, sustainability, and student-centered experiences. She oversees culinary operations that serve more than 5,000 meals each day across more than ten outlets, partnering with campus departments and community organizations to design high-impact events, admissions programs, and engagement initiatives that reflect JWU’s culture and hospitality standards.

In addition to her culinary leadership, Nico also teaches classes through JWU’s Kitchen Academy, finding joy in helping students and staff build confidence in the kitchen while developing practical skills. For Nico, food is a human right and one of the most powerful tools for building belonging. Whether she is mentoring emerging culinarians, collaborating with student groups, or producing campus-wide catering and signature events, her work centers on creating experiences where food brings people together and strengthens a sense of place.

Degrees
AAS, Culinary Arts, Saint Paul College
BS, Human Resource Management, Johnson & Wales University
MBA, Organizational Leadership, Johnson & Wales University (In progress)