Whether sprinting across a cluttered rugby pitch in Europe or with his wife and 3 children on the lawn of their Fairfield County home, Nick has always approached life with passion and energy. It should come as no surprise that he treats cooking the same way. Growing up, Nick was raised by a diverse, food-loving family. Surrounded by the delicious smells and tastes of traditional Italian and Ukrainian dishes from the kitchens of his two grandmothers, Nick’s appreciation for cuisine was early and powerful. After circling the globe with his rugby team – enjoying the variety of flavors and culinary offerings along the way – Nick decided to tackle his next adventure, attending the Culinary Institute of America in Hyde Park, New York. After graduating in 1998, he joined forces with two-time James Beard Award winner Melissa Kelly at the Old Chatham Sheepherding Company Inn and Restaurant in upstate New York and Primo in Rockland, Maine. Nick next received an offer to work alongside Chef/Owner Tom Colicchio at the famed Gramercy Tavern in New York City where he quickly advanced to Executive Sous Chef. With years of experience cooking side-by-side with well-respected members of the culinary world, Nick became Executive Chef at i Trulli in New York City and Solaia in Connecticut and, from 2009 to 2012, he transformed Winged Foot Golf Club's dining program into one of the premiere club experiences in the country. Over the past six years, Nick has poured his heart and soul into South End in New Canaan, Connecticut as its Chef/Owner. A comfortable and lively modern tavern, South End’s food is approachable, flavor-filled and delicious. Fueled by Nick’s unrelenting passion and energy, the New York Times gave South End a “Very Good” rating in a March 2014 review for delivering a “stimulating gustatory experience.”