| A note from Chef Nick:
My first memory of loving food started with my grandmother’s garden in Solano county California. It wasn’t very big, but she grew what she could. Biting into a garden-fresh carrot (with a bit of dirt still hugging the outside) changed my little world. Helping Grandma stir the mash potatoes for holidays is another fond memory. My mother is also a strong influence in my cooking career. After moving from California to Bend, Oregon, I grew up on a mini horse ranch. My mother always worked a full time job, took care of five horses, four dogs, and a pig but made sure to always have a home cooked meal for the family to eat. She often tried new dishes and was never afraid to fail. My tenacity was learned from her.
I first started in the culinary field at the age of 15 and fell in love with the organized chaos of it all. It reminded me of playing baseball. After high school I decided to move to Portland and go to culinary school at Le Cordon Bleu. During that time I was privileged enough to compete in the San Pellegrino "Almost Famous" chef competition. Since leaving school, I made it a point to work in the best restaurants Portland and Seattle had to offer. I have worked for and been a part of five James Beard award winning restaurants and chefs. I am excited to bring my knowledge and passion to Desert Wind Winery.
PHILOSOPHY:
Let the hard work of farmers, ranchers and cultivators shine on the plate. Start with the best possible product available, treat it with love, and do not over-manipulate the product.
VISION:
Taking influence from France, Spain and Italy to create a Mediterranean getaway. Pairing farm-direct produce and proteins grown and caught right here in Washington to highlight our wines is the ultimate goal. Bringing the bounty of Washington seafood is a must. | 
