Hello! My name is Nicholas Choy .I’m from Brooklyn, NY I’ve been working for about 8 years in kitchens between NYC and SF. I’ve had the pleasure to be part of the team at two 3- michelin star restaurants (QUINCE, PER SE) and also spent time in the kitchens of David Bouley, Paul Leibrandt and April Bloomfield. Most recently i finished working at Dan Barber’s flagship restaurant Blue Hill at Stone Barns. I aim to create a type of food that is a sort of new luxury, a special experience for you and your guests with emphasis on the deliciousness of each plate presented beautifully without the theatrics that is expected in fine dining. As a New York Chef I also strive to use only the best and seasonal products form the New York Area. I do this not as a statement of my own politics but as a way to celebrate and share this beautiful part of the world we inhabit.