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Born in Boston and raised in Phoenix, Chris has worked for some of the world’s best chefs including Daniel, Peter Hoffman and Jean-Georges. Chris attended the French Culinary Institute in New York City.
CHEF de CUISINE
His experience working in a fully-functioning 9-acre organic farm – which included heading up the restaurant featuring the farm’s product’s – was the perfect precursor for Kale & Clover. Having access to fresh, organically-grown food greatly influenced Nick’s palate and cooking style.
“When you are working with high-quality ingredients, you don’t want to get in the way of the flavor that is already there,” Nick says. “You want to let the ingredients speak for themselves.”
Nick attended culinary school at Robert Morris University Illinois.