Nick Wilber has packed a remarkable cooking career into just a few decades. Originally from Colorado, he began his career under James Beard award-winning chef Bradford Thompson at The Phoenician in Arizona. While there, he was introduced to the art of fine dining, and earned his Court of Master Sommeliers certification.
In 2006, Nick headed to Montana to work at Hubbard’s Yellowstone Lodge, where he cultivated relationships with local farmers, hunted and prepared fresh fish and game, and prepared haute cuisine in a rustic, limited- technology setting. Nick later spent nearly three years as Chef de Partie at NYC’s celebrated Daniel. During his time there, the restaurant earned 3 Michelin stars and received a 4-star review from the NY Times. At Daniel, Nick mastered the restaurant’s signature dishes, sauces and French technique, and became adept at working in a high volume, fine dining environment.
He spent a year at Tony May’s SD26 (formerly San Domenico), consulting and collaborating with executive chefs for the restaurant’s much-anticipated opening. Nick was immersed in authentic Italian cuisine, including homemade pastas, sauces, and multi-regional specialties.
All of these experiences combined to prepare Nick for his current chapter, which started in 2009, as executive chef for The Fat Radish Management Group (The Fat Radish NYC + Savannah, GA; Basic Kitchen in Charleston, SC). For 10 years now, Nick has parlayed his skills in global cooking techniques, seasonality and sustainability, and appreciation for local relationships to create menus and experiences at The Fat Radish restaurants that are authentic, healthful, and delicious. Nick’s new home is in Savannah, GA, where he oversees the kitchen at The Fat Radish, which opened its first Southern outpost in the city in summer 2019.