ABOUT Nicholas

Born in Ontario, Canada growing up farming, hunting and fishing helped shape the way I see and appreciate food.  At 15, I started washing dishes at an Italian restaurant 30 minutes from home.  My parents would drop me off and pick me up.  After a while of washing dishes, I was invited to help with prep work in the kitchen, and that lead to continuously helping on the line.  After high school, I knew I wanted to branch out and make my own way.

I attended a two-year culinary and hospitality program at Niagara College, where my culinary journey really began.
While going through culinary school, I worked at fine dining restaurants at wineries in the area.  I started as Commis cook three and cold side to Chef De Partie and ran my own hot section on line during the busiest services of the week.

After nine years of living and working in Canada’s wine country and major city Toronto  with many excellent chefs and mentors, I went back to school for a three-year Food Science and Innovation program.  During this time, I also completed a two-year professional apprenticeship, with 6,000 hours of on-the-job training and 720 hours of in class training.  I was ready for a new challenge.

At the end of 2019 I went to Florida and began my STCW training to start my yachting career.

 I started my yachting career as sous chef on a 95 metre yacht, and quickly grew accustomed to the vigorous pace of the role.  I have been a part of many VIP charters and casual dinners since joining the industry.  I plan to continue expanding my knowledge and growing my skills as a chef to only better myself and those around me.

"To get into the best society nowdays, one has either to feed people, amuse people, or shock people - that is all."
- Oscar Wilde