Growing up, Nick Gaube was inspired by the effort and care his paternal grandmother took in preparing elaborate family meals. He saw how she enjoyed sharing what she made with her friends and relatives and grew his interest in cooking by helping her prepare the feasts. When family friends opened an organic farm and restaurant, Nick took a position cooking with them at the Still River Café in Woodstock, CT. In his time there, he appreciated the locally sourced, home grown produce and the New England seasonal cuisine they made. His next step was to become a cook at a bustling restaurant in Newport, RI, where tourists descended in droves and Nick was able to learn how to set up a kitchen to prepare food for larger crowds and gain a knowledge of how a busy kitchen functions.
These experiences led him to enroll 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 his grandmother could relate to: taking pride in guests enjoying great food that he prepared. In 2020, Nick’s role expanded to include overseeing the kitchen at Quality Meats.