Nick Anson

The Climb

Today, Nick is Executive Chef of Mareluna. That role is the clearest marker of his rise, gathering his experience into a single title that carries operational weight.

Today

At Mareluna, Anson works as Executive Chef. The job puts his Italian repertoire at the center of the room’s rhythm, turning technique into something the dining room can read. His approach is built less on display than on clarity: dishes shaped with restraint, precision, and an eye toward letting ingredients and tradition stay legible. In that context, Mareluna becomes the place where his language is most apparent, carried through the pace of service and the discipline of a working kitchen.

Career

Signature

Nick's signature dishes include Burrata & Caramelized Figs, Shishito Tonnato, Pomodoro Fresco, Cacio e Tre Pepe, and Crocchette di Parmigiana. Read together, they map the range of his Italian references without pushing beyond them. Burrata & Caramelized Figs sets richness against sweetness; Shishito Tonnato brings a sharper register; Pomodoro Fresco leans on brightness and directness; Cacio e Tre Pepe works in the register of comfort and depth; and Crocchette di Parmigiana closes with a crisp, savory note. The set shows a chef working within tradition and adjusting the balance with care.

In Their Words “Working closely with Marco, and learning family recipes from his mother, gave me a deeper appreciation for regional Italian cuisine.” The quote points to a useful kind of kitchen education: close work, family recipes, and the discipline of learning them with attention. For Anson, that experience sharpened his understanding of regional Italian cuisine and the distinctions that give the tradition its shape.

Recognition

It is the role through which Nick Anson is identified, and the title that gives the rest of its frame. At Mareluna, recognition comes through responsibility: the expectation that his Italian repertoire will continue to set the tone for the restaurant’s culinary direction.