Domenico Nicolino, a skilled Italian Chef de Cuisine, adds a touch of originality to Old Manila with his appointment as the head chef of the storied restaurant. Having honed his skills under renowned Michelin-starred chefs and crafting menus for a cafe in Munich, Nicolino brings over a decade and a half of experience to the kitchen. This, combined with his talent, makes him the ideal choice to uphold Old Manila’s reputation for exceptional cuisine, which has been established for over four decades.
With his talent and expertise, Italian Chef de Cuisine Domenico Nicolino is revamping the dining experience at The Peninsula Manila’s renowned restaurant, Old Manila. Nicolino’s innovative approach to Contemporary Bistronomy Cuisine is set to elevate the restaurant and make it a hub for gastronomic delights.
Chef Nicolino’s culinary creations are a combination of classic techniques and the freshest local seasonal produce, resulting in unforgettable dining experiences. Adopting a farm-to-table approach, Chef Nicolino sources ingredients from local areas such as Tagaytay and Batangas, as well as daily deliveries from Mindanao. The chef has established strong relationships with responsible and ethical suppliers to ensure the highest quality fish and seafood is on the menu.
At Chef Nicolino’s restaurant, the menu will feature premium beef from the US and New Zealand, sourced from cows that graze on lush alpine pastures, in addition to the imported wagyu beef from Japan.
Despite his culinary success, Chef Nicolino initially had a different career path in mind. He studied BioChemistry in university and had a passion for skiing, but found himself torn between his academic pursuits and his love for the sport. As he shares, “I took up BioChemistry in university.”
Chef Nicolino has a unique background that has shaped his culinary career. He hails from Calabria in the south of Italy, but moved to Novara in the Piedmont region near Milan when he was three years old. This is where he discovered his love for skiing and became an instructor, however, he was faced with a dilemma during the summer months when the resorts closed down. “And that’s how I discovered the kitchen,” he explains.
Growing up in a family where food was a central part of life, Chef Nicolino was introduced to wholesome ingredients from a young age. With a father who was a teacher and loved to cook and a family who grew their own vegetables and made their own olive oil from 150-year-old trees, he learned to appreciate the origin of every ingredient. “Knowing the origins of every ingredient brings true joy to cooking and eating. I learned this from a very early age,” he says with a smile.
Domenico Nicolino’s love for cooking and dining on quality cuisine was instilled in him by his father, and it wasn’t long before he found himself honing his culinary skills at Tantris, a one-star Michelin restaurant in Novara. He then embarked on a global journey, working in top-notch restaurants and hotels across the UK, Australia, Malta, US, Norway, Thailand, Estonia, Denmark, France, Azerbaijan, Germany, and Abu Dhabi.
With a passion for food that has taken him to 48 countries, Chef Nicolino describes himself as a true food adventurer. His extensive culinary experience across three continents brings a unique international perspective to Old Manila, making him the perfect addition to the iconic restaurant.
Old Manila’s menu, under the expert guidance of Chef Domenico Nicolino, features a range of innovative dishes that are sure to tantalize the taste buds. From the Signature Beef Tartare (with hand-chopped Angus beef, oyster mayonnaise, shallots, capers, and Kristal caviar) to the decadent Foie Gras Parfait (with pear, muscat gel, and almond nougatine), each dish showcases the chef’s masterful blend of flavors and textures. Guests can also enjoy delectable dishes like Gnocchi à la Parisienne (wild mushrooms, truffles, leeks, and Parmesan foam), Aged Comté Cheese Risotto (chanterelle, Albuféra emulsion), and Pumpkin Velouté (diced pumpkin, squash seed oil). Meat lovers will be delighted with the restaurant’s dry-aged steak selection, which is grilled to perfection and served with a complimentary side dish and a sauce of your choice. To complete the experience, try the pan-seared Turbot (with razor clams and sake dashi beurre blanc).
To book your table and find out more information, please contact The Old Manila by calling +63 2 8887 2888 and selecting extension 6691 or 6694 for Restaurant Reservations. You can also send an email to [email protected].
The sophisticated design of Old Manila, featuring Art Deco-inspired geometric patterns in gray, cream, and black, along with large-scale photographs by Francisco Guerrero, provides the perfect backdrop for the restaurant’s award-winning contemporary market cuisine menu and extensive wine selection. Old Manila can seat up to 80 guests, including a private dining room for 24.
Open daily except Sundays:
Monday to Friday Lunch 11:30 am to 2:30 pm
Monday to Saturday Dinner 6:30 pm to 11:00 pm
