Nick Larsen

After attending the University of St. Thomas in Minnesota, Nick moved to New York City to pursue a career as a stand-up comedian. For five years, Nick supported himself by waiting tables while, “being funny, just not that funny.” Finished with showbiz types, Nick graduated from the International Culinary Center and began his ascension through some of New York City’s finest dining establishments. He worked for David Bouley’s flagship restaurant as Maitre D’Hotel, and then joined Blue Hill as Service Director under Dan Barber. Nick became the General Manager of the highly-regarded restaurant Telepan. There he led a team of 40 employees including front of house and kitchen staff while overseeing the restaurant’s daily operations. He is currently head of acquisitions for the procurement of ice cream and confections for his three children ages 3, 5, and 8.