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.

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