Raised in Upstate New York, Nicole was introduced to the culinary industry early at her grandfather’s restaurant in Saratoga. After graduating from Johnson & Wales University, Nicole studied and learned with food writers Molly O’Neill and Faith Willinger, who helped Nicole to develop a love for local produce and cured meats of both the United States and Italy. Under Chefs Steven Kalt and Paul Bartolotta, Nicole opened Wynn Las Vegas. She then served as Chef di Cucina at OTTO for three years before she was appointed Executive Chef at Carnevino. In 2016, Nicole was appointed Culinary Director of B&B Hospitality Group’s Las Vegas operations.