Nick, a native of Fairport, New York, discovered his passion for cooking at the age of 15, starting his career at a small Italian restaurant in Perinton. After graduating from the prestigious Culinary Institute of America, he gained invaluable experience with an externship at the Johns Island Club in Vero Beach, Florida. Nick’s journey then led him to The Sagamore in Lake George, New York, before following his chef to the Saratoga Golf and Polo Club. Nick spent eight years in South Florida, where he honed his skills at the Ritz Carlton Key Biscayne. He later ventured into entrepreneurship with a vine-ripened tomato business before gaining further experience with some of the largest kosher caterers in South Florida and a high-end steakhouse. Upon returning to Rochester, Nick worked as a Sous Chef at several hotels before rising to the position of Executive Chef at the Doubletree in Henrietta. Now at Midvale Country Club, Nick appreciates the variety of operations at the club, including restaurant service, banquets, catering, and outdoor events. He particularly enjoys the opportunity to interact with and get to know the members and guests he serves. Nick currently resides in Penfield, New York, with his 5-year-old Husky and two Bengal cats.