Nicole graduated from the Le Cordon Bleu Culinary Program in Scottsdale, Arizona. She has spent the last decade working in food & beverage. From slinging pizzas to extracting perfect espresso, to fine dining French cuisine. After some time at Mkt. and Staple & Fancy, she is now the Chef at How To Cook A Wolf.

Hometown

San Jose, California

First Restaurant Job

Bussing at a Mexican Restaurant

Last Restaurant Job

Tavolàta

Alternate Universe Career

Photographer for National Geographic

Favorite Late Night Snack

Always and forever, Salt and Vinegar Chips

Best Meal Ever

Perfect chèvre, tomato, and baguette from the San Francisco farmers market with French wine on my aunt and uncle's sail boat. Any meals shared with loved ones win.

After Work Hangout

Rooftops

Secret Ingredient

Char

Food Philosophy

Food nourishes body and soul, from cooking to eating.

Restaurant Pet Peeve

No sense of urgency…and arrogance.

What do you love about Seattle?

The water, natural resources, excellent Asian food.

Favorite Place In The World

Haven't been there yet.

Memorable Kitchen Disaster

I briefly worked at a country club that served 'Reuben quesadillas'... That was pretty disastrous.

Can't Live Without

Coffee.

What's On The DVR?

Madmen

What's On The Nightstand?

No One Belongs Here More Than You, Miranda July and Plenty More, Yotam Ottolenghi

What's On The iPod?

David Bowie, Tennis, Ariel Pink's Haunted Graffiti, The Black Keys

Favorite Movie Quote

"Let the chips fall where they may."

What Have You Learned?

Talk less, listen more. And come to work every day…Don't just show up. Perform, improve, always strive for more.