Chef Nick’s Bio

My mother comes from a strong Italian family raised in New

Orleans. Family life was all about food and southern

hospitality. My father was obsessed with French culinary

tradition and always wanted to be a chef. He graduated from

Institut Paul Bocuse in Lyon, France in 2004. I wasn’t exposed

to this obsessive side of my father until shortly before he

passed away.

I became intertwined with my dad’s passion. After I graduated

from the Culinary Institute of America, Hyde Park, NY, I

traveled to France, Spain, and Italy to better understand food

culture and the craftsmanship of fine cuisine. I worked for and

run kitchens in Maine, Wisconsin, New York, and Virginia before

coming to Salt Lake.

Table X is a culmination of my ideals: deep compassion for

community coupled with food that is inspired by local

ingredients, art, and expression.