Chef de Cuisine/Kitchen Manager
Nick has been working in professional kitchens since he was 14 years old. As a native of Ithaca, N.Y., he continued to work in restaurants during his schooling and graduated from Ithaca College with a Bachelors in Sports Management. Soon after he decided to hike the Appalachian Trail, and, with a lot of time to think, he realized that his true passion was preparing and cooking food.
Upon returning from the hike he enrolled in The Culinary Institute of America, where he met and studied with Chef Johns. After graduation he worked in a variety of different restaurants and wineries in New York. When the opportunity to move to Chicago arose, Nick took to the road and moved to the Midwest. There he worked as a sausage-maker for a small farm-to-table restaurant until he moved onto a position at Soldier Field Stadium. While working with “da Bears” Nick learned upscale corporate catering and gained a growing appreciation for Midwest cuisine.
After a couple years in the Windy City, Nick was yearning for a return to the more intimate smaller, family-owned restaurant business. The timing couldn’t have been more serendipitous. It happened that his friend Chef Johns was opening his own restaurant and was in need of help. The rest shall we say is history.
Chef Nick is always looking for a challenge to build new opportunities for people to enjoy themselves eating excellent food and drinking fine wine. Most of all he is excited to be a successful part of the Bedford Community.
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