My great grandfather Dominic “Papa” Livoli drinking homemade wine.
Food has always been a symbol of family and togetherness for me.
Growing up in a big Italian American family some of my fondest memories are sitting around the table on Sundays, eating dinners lovingly prepared by my Nonna. My father Nicholas, Sr. later taught me the culinary techniques that would serve as the foundation for my cooking.
After working as a bartender at some of Boston's best restaurants for over a decade, I decided to take my passion for food, flavors and hospitality to the next level.
I graduated from the Boston University Culinary program where I had the opportunity to work with renowned chefs such as Jody Adams of Rialto/Porto, Jeremy Sewall of Island Creek Oyster/Row 34, and the legendary Jacques Pepin.
It was there that I learned to master technique, season to taste and cook thoughtfully prepared dishes utilizing fresh, local and seasonal ingredients.
Being a personal chef allows me to be creative as I continue to learn about unique cuisines through my travels, while always remembering to cook with love.
Chef Nick studying with renowned Chef Jacques Pépin.
“It all begins with an idea. My approach to cooking is very much rooted in my Italian heritage with an homage to my classical French training.
I believe that when you cook with the very best seasonal ingredients, food doesn't have to be complicated or overly fussy.
Think about a perfect herb roasted chicken with roasted broccoli and crispy potatoes or a caprese salad with gorgeous heirloom tomatoes and fresh basil.
My goal is to make food that is both healthful and delicious and will make you happy. "
-Chef Nick
My Italian heritage comes from the Naples region of Italy.
