About Us
Ciao! I’m Nico,
founder of ‘MORE, a family-run venture fueled by a lively crew of culinary pros (and a few wildcards). ‘MORE isn’t just the home where I grew up — it’s a hub for unique food experiences that I curate right here in Venice.
I spent years behind the camera as a photographer, but five years ago, after earning my professional certification, I took a bold leap to fulfill a lifelong dream: opening a fine dining restaurant as a chef in the Philippines.
My next big adventure? Bringing that same passion back home to Venice, where I created a luxury home restaurant inspired by the values of warmth and elegance. Since then, I’ve been fully immersed in culinary entrepreneurship, event planning, and food & beverage management. It’s been a flavorful ride, and I’m just getting started!
Ciao! I’m Anthea,
Nico’s cousin, and yes, I’m also a cook! I have an instinctive love for order, cleanliness, and sharing what I know.
My culinary journey started at a very young age, in the same kitchen where Nicolò was learning to make cakes with his mother, my aunt.
I was always curious about how ingredients transform and how flavors can evolve. Professionally, I started working in kitchens as a young assistant, gaining hands-on experience with local chefs. However, I’ve always had a creative streak that’s been unleashed mostly in a home setting, where I can experiment freely and combine flavors in new ways.
For the last two years, I’ve had the pleasure of supporting Nico in his exciting project, and thanks to ongoing learning, I’ve become the resident chef for nearly all of our activities.
If you love food as much as I do, come and meet me—I’ll show you what a little creativity and a lot of love in the kitchen can do!
Ciao! I’m Tommaso,
I was born and raised in Venice and, as we like to say, I’ve always had a hot frying pan ready to be used. With more than 17 years of experience in professional kitchens, my journey began in the demanding world of fine dining at a two-Michelin-star restaurant in Milan, where I learned discipline, precision and deep respect for ingredients.
My career later took me to Asia, particularly to Hong Kong, where I spent several years managing restaurant kitchens and international teams, eventually becoming Executive Chef. Those years abroad shaped my approach to cooking, combining organization, creativity and teamwork.
Despite the international experience, I’ve always remained deeply connected to the heart of Italian cuisine: seasonal ingredients, traditional recipes and the pleasure of cooking and sharing food around a table.
Joining MORE felt like a natural step for me — a place where I can bring my experience back to a more intimate and convivial setting, sharing techniques, stories and the authentic spirit of Italian cooking with our guests.
