Nicko

Nicko Professional Chef, Programmer

Nicholaos has worked in the culinary field for the past sixteen years. A graduate of the Culinary Institute of America, Nicholaos has worked in a variety of places, both in the U.S. and overseas.

Nicholaos first started out in one of his uncle's restaurant at the age of thirteen. Beginning as a bus boy and dish washer, he continued to work in various restaurants until his high school graduation. It was after high school that he considered a professional career in the culinary industry. After completing a one-year Biblical studies program at Emmaus Bible College in Dubuque, Iowa, Nicholaos decided to attend the Culinary Institute of America in Hyde Park, New York. While at the Culinary Institute, Nicholaos spent five months at the Four Seasons Hotel in Chicago.

Upon graduating from the Culinary Institute, Nicholaos started working at Printer's Row in Chicago under the guidance of Chef Alan Sternweiler. While at Printers Row, he also began working at Nadeau's Ice Sculptures in Forest Park, learning the art of ice carving. Nicholaos has worked at Nadeau's off and on for the past six years.

Wanting to gain some European training, Nicholaos decided to travel overseas where he spent two years working in four different countries. Nicholaos started off in Bourg en Bress, France, working for Chef Jacques Guy. After France, he moved on to Geneva, Switzerland, where he studied Swiss pastries and chocolates under the guidance of Heniz Hochwahr. From Geneva, he went to the island of Santorini, Greece, where he worked at the restaurant, Selene. The final part of his travels were spent in the small town of Polesenine, Italy, at the Restuarant El Cavallino Bianco, working with Chef Massimo Spigarola.

When he returned to the States, he spent time at Les Nomades working with his friend Chef Christopher Koetke. After Les Nomades, Nicholaos became a sous chef for the Art Institute of Chicago. While at the Art Institute he cooked for suc