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Professional Bio

More than 25 years experience worldwide with fine dining restaurants, 4* / 5* & Boutique Hotels. Creating Italian and Mediterranean menus and monitoring recipes.

Specialized in Italian classic and fine dining food, budgeting, costing, planning of menus, familiar with à la carte and buffet style cooking ability to easily interact with individuals of diverse backgrounds and cultures.
Proactive in regard to market trends, training, and staff handling assisting in building of an efficient team of culinary employees by taking an active interest in welfare, safety, and development of the team.

I was born in Liscia, Abruzzo, a mountainous center-Italian region by the Adriatic Sea. Whereas a child, I fell in love with cooking, a passion directly inherited from Mom Mafalda, herself a talented amateur cook.

Today I’m a skilled Chef, I earned my degree from the Villa Santa Maria Culinary Institute where, among other distinguished teachers, I met two brilliant professors both masters of regional and Italian cuisine. Chef Giuseppe Falconio taught me critical cooking techniques and has been a life mentor for me to this very day. Chef Tobia Ciarulli was pivotal in getting me his first top-notch working experiences abroad, such as the one at the prestigious Grand Hotel National in Lucerna, Switzerland. The following one was at the highly sophisticated Olden Hotel in the very heart of Gstaad, Switzerland, a property owned by F1 magnate Bernie Ecclestone.

Once completed my degree and already well on my way, I opt for seasonal jobs in order to learn further cooking styles as well as various schools of culinary thought.

Further opportunities take me to Tuscany, where my personal drive alongside my desire to continuously improve my skills pushed me to buy out a traditional pasta laboratory in Follonica. I stayed there for a couple of years, hence managing to drastically improve my technique and ability to make a broad range of fresh handmade pastas.

After Tuscany, it is time for a brief period in Valencia, Spain. Shortly thereafter, I complete brief stints at the Grand Hotel in Porto Cervo, Sardinia. Next one has been Schweizerhof Hotel in St. Moritz, and finally Hotel Baglioni in London.

I then worked as a Chef Consultant both in Philadelphia, USA, and shortly afterwards in Germany.

Through my own eclectic and innovative personality, I managed to acquire a fair bit from each of the master chef’s style I met throughout my career.
Once I consolidated my professional foundations and mastered my cooking techniques, I then pursued a new international challenge.

Seeing the untapped opportunities and feeling the allure of the Far East, I decided to move to Thailand, where I take up a Chef position with the task to establish a new Italian restaurant in downtown Bangkok. After that, still in Bangkok, this time however as Executive Chef, I was critical in launching a new restaurant focused on international cuisine.

I then get called up to the beautiful island of Phuket – located in the South of Thailand – where I was hired as Head Chef at the newly opened Paresa Resort, a luxury boutique resort. It became one of the very best South East Asian Resorts in less than two years, according to several international food and travel magazines. There I had my first experience with the glittering world of TV, as I get interviewed various times by Thai television.

After the Paresa Resort experience, I eventually entered into the world of Marriott Hotels. I was in charge at Le Meridien Beach Resort in Phuket where I planned to bring a breath of fresh air to the menus, while revamping the hotel flagship Italian restaurant and Pizzeria sea side.

Then I was called in Doha (Qatar) as a chef consultant where I laid the foundations for the opening of an Italian restaurants chain for a local company.

On 2013, I’ve been in charge of the multi-award winning Italian restaurant Medici Kitchen & Bar in Hotel Muse Bangkok for 4 years, keeping the Italian eatery one of the best in town.

From 2018 to 2020 in Yangon for opening new Pullman Hotel for Accor Group with Italian restaurant flagship. In a few months I earned the reputation of the best Italian restaurant in the city and the first Italian restaurant to receive the certification of “Ospitalità Italiana” in Myanmar.

After a small break due to the pandemic, I started again from the Pullman Phuket Arcadia Naithon Beach in the paradise of Phuket island.

On my free time, I often look for new products and working techniques. I love to be on top of the food news and trends, as proven by innovative dishes that always put the utmost quality of the produce at the very top of the list. I am an avid consumer of seasonal products, and always on the lookout for small local and regional boutique food outlets, so to be able to offer my guests an always new and unforgettable culinary voyage and experience.


A Yangon in Birmania partecipa alla “Settimana della Cucina italiana nel mondo”   Read

Da Liscia in Birmania la scelta coraggiosa del cuoco Niko Lalla con piatti abruzzesi   Read

Myanmore experienced Pullman Yangon’s taste at E’Cucina Italian Restaurant   Read

No need to go to Italy: Medici Kitchen & Bar, The Authentic Italian Experience   Read

Special Parmesan Wheel Pasta Dish at Medici Kitchen & bar Hotel Muse Bangkok   Read

Nicolino Lalla reveals his culinary secrets during a weekly cooking class   Read

Italian chef to create a Mediterranean feast at Constance Moofushi   Read

E’Cucina Italian Restaurant at five-star hotel Pullman Yangon Centrepoint   Read

Discover the epicurean pleasures of Sole Meunière at Medici Kitchen & Bar   Read

作ってくれたのはNicolino Lallaシェフ。陽気にいろいろ説明してくれました。   Read

這家位於 Hotel Muse 內的義大利餐廳在曼谷飽受讚譽,任何在義大利品嘗過正宗意…   Read

Who’s the man behind magnificent fare at Medici Kitchen & Bar?   Read

这家位于 Hotel Muse 内的意大利餐厅在曼谷饱受赞誉,任何在意大利品尝过正宗意式…   Read

Medici Kitchen & Bar ใครที่มาที่นี่เป็นครั้งแรกอาจรู้สึกลึกลับซับซ้อน เพราะ…   Read

Chef Italiani nel Mondo pubblica una Biografia in Italiano di Nicolino Lalla   Read