Chef Nikki Nikki

Raised in Berkeley, California, my love for cooking began early through the Edible Schoolyard program with Alice Waters, where I learned the value of fresh ingredients, seasonality, and food as a way to connect people and community. Those early lessons shaped my respect for simple, honest cooking rooted in where food comes from.

My culinary foundation was further shaped on the East Coast, learning side-by-side with Italian nonnas who cooked by instinct, tradition, and heart. From hand-rolled pasta to slow-simmered sauces, I absorbed the rhythms of Italian home cooking—where recipes are passed down, not written down.

Italian cuisine remains my specialty, inspired by rustic flavors, time-honored techniques, and meals meant to be shared. Whether cooking for an intimate table or a larger gathering, my approach is always the same: soulful food, made with care, meant to bring people together.