A native of Abbeville, Louisiana, Nick attended Nicholls State University,
where he received a Bachelor of Science Degree, Majoring in Culinary Arts.

Nick is a member of the American Culinary Federation, the Research Chefs Association, and the Institute of Food Technologies. In 2008, Nick was certified
by the American Culinary Federation as a Certified Sous Chef (CSC)

Notable Experiences: Cooked at the Ritz Carlton Resort and Spa in St. Thomas,
USVI and also at the Westchester Country Club in Rye, New York.