Nicola Nieddu was born in Santa Teresa Gallura, a small port city located on the northern tip of the Italian island Sardegna.  Nicola has had a passion for cooking ever since the age of twelve and decided to further challenge his talent by coming to the United States to bring something closer to his home cooking of Italy.  He was discovered by a Las Vegas restaurateur in 1985 in Sardegna and was asked to come to the United States to open Paparazzi in Las Vegas.  Since then, Nicola has joined Spectrum Foods as a sous chef, worked in Chianti in Los Angeles, Romano’s Macaroni & Grill in Houston, Piatti in Napa, and Il Fornaio at various locations.  In 1992 Nicola started working at Piazza D’Angelo.  Nicola has traveled far from his home in Sardegna, but he still occasionally cooks Sardinian specialties at the restaurant and has even done entire Sardinian evenings.  “The food of Sardegna is so simple.  Many recipes have only two or three main ingredients, to me that is why this region is so special.  It is a genius who sees the value of simplicity; my goal is to master simplicity.”