Chef Nico Divalentino

I am a professional chef specializing in vegetable-forward cuisine and allergen-friendly cooking, creating seasonal, thoughtfully composed meals designed for private dining. I trained under José Ruiz Ramirez, a founder and leader in vegetable-forward cooking, where I developed a refined, produce-driven approach that balances creativity, comfort, and technique.

I Formerly worked as a Chef de Partie at his second restaurant, Isabela in Amenia, NY. Currently The Tournant Chef of Willa in Millerton, Under guidance of Daniel Meissner whose worked at restaurants such as ( Noma, and The favikan) where I continue to hone a modern, ingredient-focused style. I place a strong emphasis on inclusivity, carefully accommodating allergies and dietary restrictions while delivering food that is flavorful, elegant, and satisfying. Whether hosting an intimate dinner, celebrating a special occasion, or simply enjoying a night in, my goal is to provide a seamless, restaurant-quality experience that feels personal, nourishing, and memorable—where every guest feels fully considered.