Originally from Colorado, Chef Nick Wilber began his career under James Beard award-winning chef Bradford Thompson at The Phoenician in Arizona. While there, he was introduced to the art of fine dining, and earned his Court of Master Sommeliers certification. In 2006, Nick headed to Montana to work at Hubbard’s Yellowstone Lodge, and then relocated to New York to spend three years as Chef de Partie at NYC’s celebrated Daniel. During his time at Daniel, Nick mastered the restaurant’s signature dishes, sauces and French technique, and became adept at working in a high volume, fine dining environment. Nick then became the first Executive Chef at The Fat Radish, an NYC eatery opened by Ben Towill, who is now the Co-Founder and CEO of Basic Projects, the Charleston-based hospitality and design firm behind Sullivan’s Fish Camp, Post House Inn, and Basic Kitchen.

After spending over a decade with the Fat Radish, Nick journeyed to Charleston to take on the role of Executive Chef at Post House Inn in Mt. Pleasant. In short time, he parlayed his skills in global cooking techniques, seasonality and sustainability, and appreciation for local relationships to create menus and experiences that are authentic, healthful, and delicious. He recently added Sullivan’s Fish Camp, the newest restaurant behind Basic Projects, to his oversight where he now serves as the Executive Chef. Nick works alongside the restaurant’s passionate culinary team to bring guests dishes that are inspired by the restaurant's local surroundings.