Born and raised in St. Louis, Missouri. Chef Nick McCormick was always fascinated by the happenings of kitchens. Peeling potatoes and prepping vegetables for his Grandmothers, it was during a cookie bake with his family that at the ripe old age of 5 he proclaimed to his family “I am going to be Chef!” Years past and Nick started his culinary ambitions working at Cecil Whitakers Pizza. After a four year stint and fumbling through a local community college it occurred to him that his true calling was cooking.
Nick left home to pursue a degree at The Cooking and Hospitality Institute of Chicago. A place where he was told he would make a handsome salary upon graduation, because “Once you have your degree you are an official Chef, and make a great salary, Right?” WRONG!!! After 2 years he graduated and landed an entry level position at Fox & Obel Market under Executive Chef Jason Handelman. Neither was aware at the time, but they both found kindred spirits in one another. During the 2 ½ years under Jason’s direction Nick was able to be introduced to some of Chicago’s premier Chefs, build a solid foundation in the culinary arts, and hone simple, but invaluable techniques in butchering, roasting, braising, smoking, grilling, sautéing, stock and sauce making; the pillars and foundations of great cooking.
After deciding it was time to move towards a different venue, Nick moved to the world of restaurants. Leaving Fox and Obel behind as a fond memory, (Jason however would remain his friend and mentor, and later prove to be influential to Nick during his future and current trials in the hospitality industry), he landed a job at Tizi Melloul with former classmates and partners in crime Matt Schieble and Mike Ryan. Nick was able to see for the first time what it was like to work a busy restaurant service. This did not last long the Executive Chef would be asked to leave his post in only three months after Nick was there.
When things were not shaping up the way that he had hoped, Nick called his friend Hector Marcel a former Sous Chef for Jason at Fox and Obel. Hector was working for the company KDK/BHC at their newest location Saiko Steak and Sushi. It was there would meet Chef’s Paul Wildermuth and Koichi Asano. Nick was hired to work in the sushi bar under Chef Koichi, and it did not take long for Kosan to recognize Nick’s creative talents. After just 6 short months Saiko closed, and Chef Paul took Nick over to Opera a contemporary Chinese restaurant. Nick was able to study the way of the wok and immerse himself in Chinese cookery, and have Paul teach him how to build a dish from an imaginative concept, as well as truly see a bare plate as a canvas.
Not long after working at Opera there was an opening for a Sous Chef position at Red Light, a Pan Asian restaurant of legendary acclaim. Recognizing that Nick was ready (or just simply wanting to get rid of him) Paul set Nick up with a stage and tasting for Chef Jackie Shen, and others in the company. Nick was offered the position, and he accepted enthusiastically. This would prove to be the most challenging position, under the most demanding Chef that Nick had ever worked for. During his time there Nick was pushed to his very limits of being. Long hours began to take their toll, as did the strict regiment and training that Nick had to endure. After fourteen long months it was time to move towards the next goal of cooking contemporary American cuisine.
Through contacts in the industry the young Chef found his way to one Chicago’s finest, mk the restaurant, an institution that had received an Ivy Award, and was home to one of Chicago’s best restaurateurs, and multiple James Beard award nominee Michael Kornick. It was at mk that Nick was able to learn the importance of seeing beyond the kitchen, and learn that a great restaurant is made up of not just food, but 4 equal parts –beverage, ambiance, service, and food.
“During my time at mk, it never occurred to me the impact that Michael and his staff would have on my current outlook of the restaurant industry. As I have moved forward it was that particular experience that set the tone, and example that I would use to compare other restaurants. For this I am truly grateful.” NM
However it was during this time that Nick had faced yet again Life knocking on the door and giving him a few swift kicks to the nuts. As mentioned earlier Nick never made much money in Chicago, and the money that was made was often spent on booze, women, rock & roll, or anything that involved in having a good time. Finally fete up and completely broke, and in debt. He found himself calling his parents in St. Louis and saying “I am coming home”. Words that he never thought he would ever utter, but it seemed the party was over. Or was it?
When Nick came home he was well received by his family, and old friends, but not exactly by the job market. He spent about 2 months couch surfing at his Dad’s house and looking for gainful employment. While scouring Craig’s List he came across a posting for a dual restaurant scape American bistro and Crepes etc. being opened by Levy restaurants, a Chicago based company that held Spiaggia as their crown jewel. Intrigued by the possibility Nick immediately applied, and was hired rather quickly as Sous Chef. Once hired Nick was sent to train in Orlando in the dead of summer on Disney property “It certainly was not the happiest place on earth for me.” NM. After one week Nick was sent back to Chicago for the rest of his training as well as do a couple of Chef’s tastings for the Owners/Clients of the new property. It was then Nick started to wonder what exactly he had got himself into, but still curious Nick wanted to see exactly what it was like to open a new restaurant. He got his answer almost immediately “A lot of F#&*ing hard work!” This particular project was twice as demanding as what Nick had faced at Red Light, and unhappy with the food and the direction that the restaurant was going Nick decided to throw in the towel.
Before leaving scape, Nick had the good fortune of dining at Larry Forgione’s An American Place. It was here that Nick was able to have dining experience that rivaled ones that he had in Chicago. Immediately intrigued by the Chef and happenings of the kitchen, Nick contacted then Chef de Cuisine Josh Galliano, and asked if he could stage. Josh graciously granted Nick’s request and allowed him to be a continual stagier. After a while Nick was offered a paying position. Happy as he could be Josh left not to long after to be the Executive Chef at Monarch. Nick was promoted to Sous Chef, and after a few short months was promoted to the Chef de Cuisine position.
