Chef Nicolas brings fine-dining precision and a global perspective to warm, personalized cooking, shaped by some of the most demanding kitchens in New York and Ecuador. He served as Sous Chef at The Mark Restaurant by Jean-Georges, at 1 Hotel Brooklyn Bridge, and at Nuema in Ecuador, a restaurant recognized on Latin America's 50 Best list. Born in Ecuador, he holds a degree in Hospitality and Culinary Business Administration from Universidad de Las Américas and began his New York career cooking at the Met Gala, going on to prepare meals for high-profile guests and celebrities at The Mark. His cooking centers on Latin American and Mediterranean flavors, built around seasonal ingredients, bold seasoning, and thoughtful presentation, with a soft spot for comfort food like slow-cooked seco de chivo and bright summer ceviche. Nicolas treats every client as a true collaborator, learning their favorite dishes, ingredients to avoid, and nutritional goals, then building menus from their feedback so each week feels personal. Off the clock, he is an amateur filmmaker who showcases Ecuadorian cuisine in a cinematic style on social media.