After graduating from The Culinary Institute of America, Nicolas started his career in San Francisco at 2 Michelin Star restaurant Aqua, where he worked closely with Ron Boyd and Kim Alter. From there he moved to Chicago to work under Laurent Gras at the 3 Michelin Star restaurant L20, and continued to climb the ranks at various Chicago restaurants including Smyth, where he worked side by side with his mentor, Chef John Shields. After 9 years in Chicago Nicolas and his family relocated to Charleston to further his culinary career. He now leads the team at The Quinte which is positioned to further elevate the city’s dynamic culinary scene, bringing a unique and approachable dining experience to Charleston's locals and visitors.