Chef Nicolai BIOgraphy

Growing up in California my family always had a  garden and access to the outdoors. I love gardening, fishing, and foraging for wild plants.  As a young adult I learned to cook with local, organic in season plants, fruits, vegetables and meats like fish, duck, wild turkey, goose, venison, wild boar, and even house raised chicken. I later attended Le Cordon Bleu Culinary School in San Francisco where I graduated with honors. I then moved to Hawaii where I lived and worked at  

5-Star resort hotels for seven years. I have worked as both a Resort Chef as well as a private chef now for over 15 years including being a teacher, food writer, and consultant. Most recently I have worked as a chef at the Rancho Bernardo Inn and at Orfila Vineyards in the tasting room in San Diego, CA. I also serve as a health food consultant focusing on balanced, integrative nutrition. 

 Remember... "Food Is Medicine."