Cielo Debuts Menu of New Executive Chef Gian Nicola Colucci

 In Food

The Four Seasons Hotel St. Louis has turned a new leaf at Cielo Restaurant & Bar, welcoming native Italian Gian Nicola Colucci as executive chef this April. Born in Turin but trained in the kitchens of Venice and London, Colucci has a vast understanding of the culinary arts. “Food is not only my career, it’s my passion,” said Colucci in a press release. “I look forward to returning to the Four Seasons and collaborating with the team to take the Italian cuisine at Cielo to new heights.” Colucci replaces Fabrizio Schenardi, who has accepted an opportunity to head the kitchen at the new Four Seasons Resort Orlando.

We had a sneak peek at Colucci’s first menu for Cielo, which covered all the bases from antipasti and ravioli to thick cuts of carne and decadent dolci. Small plate highlights included the yellowtail crudo that combined housemade crema with pickled cauliflower, purslane and balsamic caviar as well as the blue crab salad with saffron aioli, which sat on a bed of charred zucchini and squash. Kuhs Farm greens anchor the salad tossed with white balsamic-glazed spring onions, pickled baby fennel, toasted pecans and a prosecco-basil vinaigrette.

Given Colucci’s background, the list of homemade pastas are sure to please with a wide variety of options ranging from thick tubes of cannelloni stuffed with white veal ragout to ravioli filled with Genovese-style rabbit. Swordfish served on a bed of diced sweet, purple and Kennebeck potatoes or a 14-ounce, Jones Heritage Farm Berkshire pork chop were highlights among the fish and meat options. Be sure to save room for pastry chef Mary Boehne’s incredible desserts, such as amaro cake topped with basil gelato or the delicious vegan chocolate mousse crostada.

All images by Molly Rippinger

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