Artifice

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.