Four Seasons Nashville announces Chef Nilo as Executive Restaurant Chef

Four Seasons Hotel and Private Residences Nashville, the highly anticipated luxury hotel in the heart of Music City, has announced the appointment of Anello “Nello” Turco as Executive Restaurant Chef.

Already highly respected in his field, after notable contributions to world-famous Michelin-starred outposts such as Noma in Copenhagen and Mio in Beijing, Chef Nello has chosen Nashville as the next stage in an already excellent international career. He will oversee Nashville’s flagship Four Seasons restaurant, Mimo Restaurant and Bar, an elevated Southern Italian dining concept that fuses with local Southern influences. Mimo will provide an inspiring social space for downtown Nashville’s SoBro neighborhood, allowing hotel guests and locals alike to embrace a vibrant atmosphere, fueled by a bustling welcoming bar that flows into an inviting restaurant space.

The restaurant is conveniently located on the first floor of the Four Seasons Hotel and Private Residences Nashville at 100 Damonbrunn Street, in the heart of downtown Nashville’s Sopro neighborhood, and directly across from Nashville’s West Riverfront Park and the Ascend Theatre.

said Richard Boskanzer, general manager of Four Seasons Hotel and Private Residences Nashville. Passionate about great food and flavours, he cooks from the heart with energy and creativity, and he understands what the Four Seasons brand stands for, having been awarded a Michelin star at Mio Restaurant at the Four Seasons Hotel Beijing. Under his leadership, Mimo will be a frequent destination for those looking for flavour, hospitality and experience. A community built around great dishes.”

“My experience at some of the best restaurants in the world has prepared me to do something original and inspiring in Nashville, aligned with the city’s creative spirit,” says Nilo. “We will embrace our downtown location and create a restaurant that evokes shared experiences, creates memories and enhances community.

“It is fun to expand on my career rooted in my Italian heritage and adapt it to the American South. I always say that the real Italy can often be found outside of Italy because it is an experience that depends on the people and the soul – my goal is to find the real Italy in Mimo.”

Known for his high energy and accessibility, Nilo intends to make use of Mimo’s open kitchen and floor plan to share and establish useful connections with guests. His menus are designed around the highest quality ingredients and the use of cutting-edge technologies to recreate the depth of flavor of the dishes of his home in southern Italy. His Mimo menu is shaped by experiences like chicken sourdough inside sourdough bread and juicy rolls on Southern Italian classics.

“To cook well, you have to eat well,” smiles Nilo, who mentions discovering new restaurants and new music as two passions he’s looking forward to exploring in Nashville, as he gets to know the city firsthand.

Born in Naples, Italy, Nilo always wanted to become a chef and start cooking at just 13 years old in his parents’ restaurant. When he was 24, he began working in Michelin-starred restaurants, including those of Chef Alain Ducasse. In London, he went to work with Chef Marco Calenzo (former chef at Mio), who offered him a position as assistant chef at the famous Michelin-starred restaurant Apsleys.

Nilo spent two years at the Michelin-starred Noma in Copenhagen, where an extensive study of fermentation and the natural transformation of food provided the skills he would inject into his innovative approach to Mimo. He recently spent five years at Mio Restaurant at the Four Seasons Hotel Beijing. Promoted to Chef de Cuisine, Nello has won several Chef of the Year awards in Beijing and the restaurant has been awarded a Michelin star in 2020 under his leadership.

More details about Mimo Restaurant & Bar will be released in the coming months.

The Four Seasons Hotel Nashville is expected to open in September 2022. Visit our property website or call +1 615610 6995 to discover more and to book.

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