Ryan Nuqui
Executive Chef, Kusa Nori
Born and raised in Oahu, Hawai’i, Ryan Primo Nuqui chose to leave his home and study outside the islands to gain wider exposure to the food and beverage industry. He built an impressive educational background and earned multiple degrees including a Bachelor of Business Administration specializing in International Restaurant & Catering Management from Le Cordon Bleu Adelaide in Australia, Associate of Culinary Arts from the California Culinary Academy in San Francisco and Associate of Hospitality Operations from Monterey Peninsula College.
Before accepting the role of Executive Chef at Kusa Nori inside of Resorts World Las Vegas, Nuqui spent 23 years becoming well-versed in Vegas’s culinary scene. On The Strip, he was Chef de Cuisine for the Waldorf Astoria & Mandarin Oriental Las Vegas, Executive Chef for SUGARCANE Raw Bar Grill at The Venetian, Executive Chef for Bacchanal Buffet and Serendipity III at Caesars Palace, Chef de Cuisine for Yellowtail at Bellagio, and more.
During his time in California, he worked at Duck Club Grill at Monterey Plaza Hotel, Roy’s at Pebble Beach, Pèppoli at Pebble Beach and Culinary Director for Flowers & The Hero Ranch in Saratoga. Nuqui earned prominence during his time as Executive Chef for Fleur at Mandalay Bay and it was rated one of the top 50 Essential Restaurants by Eating Las Vegas 2012. In addition, he orchestrated James Beard House Dinners in 2011, 2010 and 2009.
During his down time, Nuqui enjoys spending the day with his wife and two boys. He also adores golf and going back home to Kapolei, Hawai’i.
