Chef Nick Dwoskin infuses a boundless passion for life, an exuberant culinary style, and an infectious laugh into every high-end dining experience he creates. Raised in Sag Harbor, New York, by devoted home cooks, Nick fell in love with professional kitchens at just fourteen years old, thriving in the fast-paced, high-heat energy of his hometown’s busiest local eatery. He later moved south to attend Tulane University, defraying his education costs by working nights and weekends chopping wood, smoking premium meats and seafood, and mixing exotic daiquiris at Bourrée at Boucherie in Uptown New Orleans. This unique foundation seamlessly blends a lifelong respect for comforting, foundational food with the stamina and grit required to execute flawless meals under any conditions.

After earning his degree, Chef Nick launched his professional career in New York City, working in Bushwick, Brooklyn, and training under elite culinary minds. At the Parisian-inspired café Yves, Chef Alex Baker taught him to be a "Beast" in the kitchen, while his time at Foster Sundry introduced him to whole-animal butchery alongside some of the most talented butchers in the city. These experiences solidified his core food philosophy: respect Mother Nature's seasonal clock and let fresh, local ingredients speak for themselves. When the pandemic closed city doors, Nick returned to New Orleans, maturing as a leader at the renowned culinary destination Boucherie under Chef Nathanial Zimet. His deep commitment to service and leadership shone brightest after Hurricane Ida, when he volunteered his culinary and managerial skills to help run a massive relief kitchen at The Howlin Wolf, organizing the distribution of nearly 30,000 meals to neighbors in need.

Now, after managing high-volume catering events, running popular pop-ups, and taking to the high seas with Aggressor Adventures—where he served as a private luxury yacht chef and certified scuba instructor navigating the Caribbean—Chef Nick has returned to the Northeast to launch his next culinary chapter. Fluency in Spanish allows him to communicate effortlessly across diverse environments, whether managing kitchen teams or connecting with clients. Bringing a rare mix of fine-dining expertise, elite whole-animal butchery skills, and a natural gift for custom catering, he is uniquely equipped to design unforgettable, bespoke private dining experiences. Whether crafting an intimate seasonal dinner party or managing a multi-course gathering, Chef Nick delivers a perfect blend of high-end precision, approachable warmth, and unforgettable flavor directly to your table.