Born and raised in Los Angeles, Nick began pursuing a career in music as a teenager. From booking local bands to having a hand in entertainment properties such as the Honda Civic and Warped Tours, he formed a great foundation for a career in hospitality. In 2006, Nick switched gears and moved to New York to study the Culinary Arts & Hospitality Management.
In 2009, Nick returned to Los Angeles where he conceptualized and opened The Glendon Bar & Kitchen, a restaurant offering unique and innovative takes on classic American cuisine, paired with artisanal craft cocktails, local drafts and a selection of California Coast wines. During this time, Nick also took on restaurant consulting projects, offering plans, advice, training and support for improving all aspects of operating a restaurant.
In 2013, Nick joined a group of app developers to create Saucey, an on-demand alcohol delivery app. As C.O.O. during the initial stages of this exciting project, Nick got a true taste of what it takes to succeed in the tech space. Committed to his passion for hospitality, Nick stepped away from Saucey shortly after the initial funding round and launch of the app itself. Saucey has seen wild success having raised over 15m in VC funding.
In late 2016, Nick closed The Glendon to pursue an opportunity with The One Group as General Manager of Restaurants at The W Los Angeles, a five outlet hotel restaurant operation inclusive of the company's flagship brand STK. This amazing opportunity was the perfect springboard towards a more hotel-focused career. After a fruitful year, the company tapped Nick to build and operate an STK license property for The Ritz-Carlton, Doha, in Doha, Qatar and Nick jumped at the challenge.
- Institute of Culinary Education, Culinary Arts & Hospitality Management, 2009