Chef Nicole is a Dallas native and moved to San Francisco in late 2003 to attend culinary school at the California Culinary Academy.  She received an Associate of Occupational Studies Le Cordon Bleu.

She headed back to Texas where she cooked as a regional trainer, opening 9 corporate restaurants across the US.

Later, Nicole worked at Nana on the 27th floor of the Hilton Anatole. She trained for 3 years under Anthony Bombaci, James Beard award semi-finalist.

In 2009, Nicole left Nana to work as Graham Dodds’ Sous Chef at Bolsa, in the Bishop Arts District, where she managed to turn out 300 covers a night on a 4 burner stove and an 18 inch grill!

She then decided to take it slow for a bit and make prepared foods and manage Urban Acres, in Oak Cliff, a local farmer organic co-op.

Present day, along with the Supper Club, Catering and Private Events, she volunteers at Urban Acres and Eden Creek Farm, learning about Bio-Dynamic Farming, Sustainability and Harvesting.