Nick Mayes

Nick Mayes has a diverse work experience in the culinary industry. Nick currently serves as the Director of Product Development at Park 100 Foods, Inc., where they specialize in developing recipes for national restaurant brands and working on new product innovation. Prior to this role, they worked as a Research and Development Chef at the same company, focusing on clean label formulation and cost reductions.

Earlier in their career, Nick owned and operated Third Floor, a boutique catering company that catered to in-home events and smaller weddings. Nick also worked as a Chef Instructor at the Metropolitan School District of Wayne Township, where they oversaw a program for high school students pursuing careers in the hospitality industry.

Before that, Nick held the position of Executive Chef at Todd English Enterprises, where they managed the staff, created menus, and handled budgeting. Nick also worked as an Executive Sous Chef at Bellagio and completed an externship at Emeril's Delmonico as a Line Cook.

Throughout their career, Nick has demonstrated their expertise in culinary arts and has successfully contributed to various aspects of the food industry, including recipe development, catering, culinary education, and restaurant management.

Nick Mayes attended Ben Davis High School from 2000 to 2003, but did not obtain a degree or specifically specialize in any field of study. Nick then pursued their passion for culinary arts and attended The Culinary Institute of America from 2003 to 2005, earning an AOS Degree. After completing their formal education, Nick Mayes obtained several additional certifications to enhance their culinary skills. In 2013, they obtained a ServSafe Certification from the National Restaurant Association. In 2014, they obtained a certification in Nonviolent Crisis Intervention from CPI. Finally, in 2015, Nick Mayes acquired a Culinary Instructor certification from the National Restaurant Association Educational Foundation (NRAEF).