Since the age of 14 Nick has worked in professional kitchens. He began his professional culinary career by attending Horry-Georgetown Technical College and has worked in the culinary industry in the Myrtle Beach area for the last 15 years. Before joining the Dunes Club as Executive Chef, he served as the Sous Chef at Pawley’s Plantation, Chef de Cuisine at Bliss Restaurant in Murrells Inlet, and Executive Chef of Wachesaw Plantation.
Nick strives for excellence in food quality and an overall memorable experience for every guest that he serves through his passion for culinary arts. Nick is always looking for new ways to prepare local and regional food with his concept of “simple is best,” prepare it well and let the food speak for itself.
He has many competitive accomplishments to be proud of, including two gold and six silver medals through ACF sanctioned Mystery Box competitions, runner up in the 2015 SC Seafood Challenge, and first place in the 2016 SC Seafood Challenge.
Nick is a true Myrtle Beach native and currently lives in Little River, SC. He loves to surf, fish, huntand golf in our beautiful area. As a family oriented person, he spends most of his free time with his daughter Lia.
Nick loves to compete in local culinary competitions such as the Souper Supper and Taste of the Town. As a local, he is very proud of the Myrtle Beach area and all that it has to offer.