Nick appreciates the deep flavors and generosity of peasant cooking traditions, using everything that nature provides. He uses homemade products to develop his menus, creating experiences that are as unique as the individual ingredients they are built from. Nick was the chef of Japanese restaurants Nombe and O Izakaya Lounge and later the much loved Bar Tartine and Duna. He develops culinary programs that focus on preservation, he wrote a James Beard winning cookbook on the subject. He is currently planning to open a food waste focused business that creates products using all of nature's abundance.
