Nicholas started his culinary career in 2006 when he was accepted to the French Culinary Institute in New York City. After traveling throughout the Mediterranean for four months, Nick went back to NYC to work for French chef Alain Allegretti. At The Rieger, he quickly moved up the ranks to sous chef and learned the in’s and out’s of the local food scene. He was later accepted into an internship program at the highest rated restaurant in the world. With his wife Leslie, the couple traveled to Denmark in April 2015. Owning a restaurant in Kansas City was the final step in the long progression.
Awards & Press
- James Beard Award