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Cost: $125 ++
Chef Nicholas loves to call the Hudson Valley home. He visits the farmers, artisans, and producers for the inspiration on the seasonal recipes he offers to home cooks and neighbors.
Nicholas Leiss started is journey in gastronomy, hospitality, and fine dining when he started cooking on a step stool at the age of 5 by his grandmothers’ side. Years later, at the age of 14, he began cooking
professionally under the greatest chef he knows, his mother at the restaurant she was running.
Nicholas took his passion for cooking and focused his attention in a culinary program his senior year of high school. Soon after high school, he was encouraged to attend The Culinary Institute of America by his high school mentors.
After graduating from The CIA, Nicholas has been fortunate to cook and learn under the tutelage of many great chefs such as Rene Redzepi of Noma, Tom Colicchio, Didier Elena, and Geunter Seeger. Over the years of cooking in the bountiful Hudson Valley and being influenced by chefs Brandon Collins, Jessica Winchell and Vincent Morcaski, led him to defining his cuisine of progressive farm to table.
Nicholas is currently writing about the regional terroir of the Hudson valley on his blog Farm2Chefs
Table that focuses on getting people back around the dinner table like he did with his family as child.