Chef Nick began his culinary career in “The Hill”, an Italian neighborhood in St. Louis. From there he moved to Chicago to open Market Place Chicago, an upscale delicatessen. He went on to work at Riccardo’s, Chicago’s unofficial media club, and the highly respected Don’s Fish Market & Tavern in Skokie Illinois. In 1995 Chef Nick moved to Hilton Head and worked at the Old Oyster Factory and Alexanders. In 2002 he joined SERG Group helping SERG grow from eight restaurants in 2002 to sixteen.