Six by Nico
As a passionate and highly skilled chef, I specialize in crafting immersive culinary experiences through tasting menus that tell a story on every plate. One of the highlights of my career was serving as Head Chef at Six by Nico, a concept-driven restaurant known for its rotating six-course tasting menus, changing every six weeks with a completely new theme, story, and flavor profile.
At Six by Nico, innovation was at the heart of everything we did. Each new menu was inspired by a unique theme—ranging from childhood nostalgia and global street food to abstract ideas like “Once Upon a Time” or “Cooking the Classics.” As Head Chef, I led the entire creative and operational process: from ideation and testing to execution and training, ensuring each dish not only fit the theme but delivered balance, texture, and surprise. The pressure of reinventing the menu every four weeks demanded extreme precision, creativity, and adaptability—skills I now carry into every kitchen and concept I work with.
The six-course structure is a powerful format for storytelling in food. It allows for a carefully choreographed journey, often starting with a light amuse bouche or appetizer, followed by a bold fish or meat dish, a refined main, a pre-dessert, and a final sweet course—each layered with technical detail and complementary flavor arcs. I treat every course as an opportunity to challenge palates, showcase flavor balance, and highlight the technical finesse that defines modern dining.
This ever-changing menu cycle trained me to work fast and think faster—constantly evolving and delivering Michelin-level consistency under tight deadlines, while managing a team and upholding the highest culinary standards. My time at Six by Nico was more than a job—it was a creative lab, where I honed the storytelling, precision, and leadership that now define me as a chef.
One of the most defining chapters in my culinary career was serving as Head Chef at Six by Nico, a fast-paced, high-concept tasting menu restaurant known for reinventing itself every six weeks with a completely new six-course themed menu. The experience was both intensely creative and deeply rewarding, blending storytelling with fine dining at scale.
At Six by Nico, we served up to 300 covers daily, consistently delivering Michelin-level execution in a high-volume setting. I led a kitchen brigade of 10 chefs, ensuring tight coordination, quality control, and an uncompromising standard of presentation. The role demanded strong leadership, speed, and creativity, as we worked under strict timelines to transform ideas into fully realized menus.
What made the experience truly unique was the creative freedom and collaboration. I regularly contributed to menu development, working closely with Nico Simeone and the culinary team to brainstorm dishes, refine techniques, and develop flavors that captured each theme. I was also hands-on in plating design for professional photo shoots, helping translate our dishes into striking visual compositions that reflected the concept behind each menu.
This role wasn’t just a job—it was an incredible opportunity to explore innovation in food, push the limits of what a tasting menu can be, and create experiences that resonated with hundreds of diners every day. It sharpened my skills in concept development, kitchen leadership, and high-end volume service, and reaffirmed my belief that food should be both playful and precise, imaginative yet technically sound.
