Executive sous chef Raymond Nicasio brings a diversity of culinary talents and experiences to his role at Sheraton Maui Resort and Spa. Nicasio joined the Sheraton Maui Resort & Spa culinary team as executive sous chef in August 2013 bringing his devotion to utilizing locally sourced ingredients and fusions to the resort’s three signature restaurants and pool bars and lounges. Nicasio’s travels have influenced his approach to cooking; he recognizes how to utilize unique local ingredients with a twist. “My food is about familiar flavors being used in an unexpected way,” Nicasio states.
Born and raised in the Philippines, Nicasio grew up with a love of food and curiosity for the kitchen fueled by watching his father work as a hotel manager at a Manila resort. Nicasio’s cooking and education has led him from the Philippines to Toronto where he worked in private catering to Houston, Texas working in the main kitchen for the Houston Rockets NBA basketball team. In 2005 Nicasio moved to the prestigious Coronado Country Club where he nurtured his love of fine dining. In 2010 Nicasio and his wife moved to Maui to take the position of sous chef with Westin Ka‘anapali Ocean Resort Villas. Nicasio blended his classical French training with a fusion of international styles of Filipino, Chinese, Mexican, and Portuguese to develop his own unique island style. In 2012 he took the role of chef de cuisine leading the opening of Sheraton Kauai’s signature restaurant Rum Fire and earning the Taste of Hawaii “Best Seafood Award”.