Team:

Chef/Owner
GM/Owner
Chef de Cuisine
Pastry Chef
Maitre' D

Nicholas Wilkins

Chef de Cuisine

Born and raised in Weston-Super-Mare, England, Nicholas Wilkins started his culinary journey while attending school in Bristol, England. Taking a summer position as a commis chef at the Royal Marriott Hotel on College Green, where he jumped in at the deep end. Later that year, he returned to the Marriott to work the Christmas season as a pastry commis. After finishing school, Nicholas was hooked on food. Next, he moved to Oxford, England where he was accepted at Oxford Brookes University to study for a degree in hotel and restaurant management. As part of the course, Nicholas spent a year in the industry at Gees Restaurant, where he gained an appreciation and understanding of organic farm to table cooking. After completing his degree, Nicholas headed to London, where he landed a job at Gordon Ramsey at Claridges. While working there under head chef Mark Sargeant and Gordon Ramsay, Nicholas learned to hone his skills with classical french techniques and the best available produce. His time there made him realize that the standards and discipline of a fine dining restaurant was for him. From London, Nicholas was looking for a change of scenery, and was drawn towards the United States, particularly the tri-state area. After being offered a position a Restaurant Nicholas, he leapt at the chance and left England for NJ. Nicholas has worked at Restaurant Nicholas for the past 4 years, where he has risen through the ranks from line cook to sous chef to chef de cuisine. Nicholas blends classical techniques with a modern approach, while staying seasonal with ingredients. Nicholas lives in Red Bank with his wife, Megan and their two dogs.