Nick was born in Bridgetown, Barbados and lived there until he was a young adult. Nick’s interest for the food and hospitality industry began at an early age, as he would often work and spend time at his grandparent’s beach resort in Barbados.

In 2007, Nick moved to Canada to attend Pickering college in Newmarket, ON. Nick was unsure of what to do after high school but he always had a passion for food and for cooking. He enrolled in the culinary skills program at Humber College in Toronto.

In 2011, Nick graduated and promptly started an internship at the Hilton Toronto/Markham Suites Conference Centre. When he wasn’t assisting in cooking for banquets of thousands of people, Nick worked alongside many outstanding chefs in varying roles ranging from Pastry, Saucier, Garde Manger and working on the line. Upon completing his internship, Nick decided to follow in his family’s footsteps and further his education in the hospitality field. He moved to London ON, where he attended the Hotel Management program at Fanshawe College.

While in school, Nick continued to work part time jobs in the culinary field. He began working at a very busy family-run franchise restaurant in the London downtown core. Starting as a line cook, Nick quickly rose through the ranks working many positions and ending his career there as the Kitchen Manager During this period, Nick gained valuable Front of House, managerial and leadership experience.
Looking for a change from the city lifestyle, Nick moved to the Niagara region and began working at Lake House Restaurant shortly after. Nick was recently promoted to the position of Sous Chef.

In his free time, Nick likes to go out, experience different cuisines from around the world and expand his culinary repertoire.