Nick Wilber is the Executive Chef at Basic Kitchen and Silkstone Hospitality. He got his start working for James Beard award-winning chef, Bradford Thompson at Mary Elaine’s at the Phoenician Resort. After several years, he left Scottsdale for a brief stint in Montana at an Orvis fishing lodge. Shortly after he went to New York City, where worked as Chef de Partie for Chef Daniel Boulud. While at Boulud, the restaurant was awarded three Michelin stars. He went on to work with Matteo Bergamini and Odette Fada at San Domenico 26, an Italian fine dining restaurant in New York. In 2009 he met Phil and joined The Fat Radish. He became the Chef at SoHo House in West Hollywood and after a trip to China in 2017 he heard the call to New York once more and returned to The Fat Radish earlier this year. In 2018, Nick moved to Charleston to helm the kitchen at Basic Kitchen, which is owned by The Fat Radish team. Since taking over the menu in September, Nick has stayed true to Basic Kitchen’s mantra of serving seasonal, local ingredients that are nourishing and energizing while introducing some more substantial and satisfying dishes to the mix. Inspired by the local purveyors and farmers who he’s met since moving here, Chef Wilber’s fall menu is filled with Lowcountry flavors.