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.
San Jose, California
First Restaurant Job
Bussing at a Mexican Restaurant
Last Restaurant Job
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
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
What's On The DVR?
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.