Nick started his culinary journey at the age of 14 in his hometown of Syracuse, New York. After working in kitchens throughout high school and college, he attended the Culinary Institute of American. Moving down to Northern Virginia upon graduation, Nick joined Chef Jonathon Krinn’s team at 2941 restaurant in Falls Church. Working his way up the ranks to sous chef, he then was a part of the opening of the well-known but short-lived Inox restaurant in Tysons Corner. He then met up with his culinary school roommate in Nashville, Tennessee for the relaunch of the historic Merchants restaurant. After returning to the DMV, he had the opportunity to work under Chef Eric Ziebold at the 4-star Cityzen restaurant.

Next came Nick’s first executive chef position at the storied Old Anglers Inn, in Potomac, Maryland where he received 2.5-stars from the Washington Post. Three years and many menus later he moved on to the opening of the Mid-Atlantic focused cuisine of Barrel and Crow in Bethesda, Maryland. Nick again received 2.5-stars from the Washington Post and praise from numerous local newspapers. It was after Barrel and Crow that he decided to rejoin Chef Jonathon Krinn at the 3-star Clarity restaurant, where he really developed his cuisine. This ever-changing menu concept really pushed flavor from around the world into his food, and the creativity simply launched from there for over six years. Clarity consistently ranked in the Washingtonian’s top 100 restaurants and among the best in Northern Virginia. Now he’s back!