About Nick Gaube
Chef Nick enrolled in the Culinary Institute of America, where he graduated with an associate’s degree and a bachelor’s degree in hospitality management. He did his externship at Larkspur in Vail, CO and enjoyed working with their farm in the warmer months and a greenhouse that kept the restaurant in local produce in the winter. After graduation, Nick joined the team at Park Avenue as a line cook. He was quickly promoted to sous chef at Quality Meats and then moved to Quality Italian for the opening and was named executive chef in 2016. Nick distinguishes himself in the kitchen as a calm, confident leader and what he enjoys most about his role is something he grandmother could relate to: taking pride in guests enjoying great food that he prepared.