A Little About Me: As a young aspiring chef, I started my culinary quest in the San Francisco (Bay Area) California. Where as a young boy, I was blessed with a huge back yard with an abundance of fruits, trees, berry bushes, a plush garden and a plethora of tree nuts. I watched all the cooking shows in foreign languages as we only had 5 channels growing up. Coupled with frequenting many top-notch restaurants in our area, I couldn't help but be inspired by fresh produce and the infinite fusion of flavors at my fingertips. He realized at a very young age, he wanted to be a successful chef and business entrepreneur.
Years Cooking Professionally: 16
Specialties/Cuisines: Latin-Asian Fusion, Modern American, Italian, Sushi, Seafood, Desserts
Favorite Dish: Seared Diver Scallops, Crispy Risotto Cake, Garlic Spinach, Citrus Beurre Blanc, Tomato Confit and Fried Leeks
What inspired you to become a chef? Betty Crocker and Jacques Pepin cookbooks and shows were some really good friends.. My mother and grandmother were both great chefs!
What's your cooking style? Most will find my style to be rustic, random, and playful, yet straight forward.
What do you do when you're not cooking? My Other interests include snowboarding, whitewater rafting, dancing, swimming, basketball.
See Chef Nick's menus below.
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Light “N” Fish$92.00
Wholesome and Hearty$125.00
Imagine….A rustic winter resort in the Andes, surrounded by mountains…”Wholesome and Hearty”- showcasing some of the most heart-warming fair ever! In the comfort of your lair!