Nicholas Carrillo

Worked through each station in the kitchen for roughly 3-5 months per station. After about a year, eventually trained all new hire or stage that came in. Care for ingredients, cleanliness, execution, and efficiency was high priority at all times. Helped with R&D of new dishes as well as any special event/collaboration that we would host. Overall, great team and extremely talented individuals. Very happy to have spend the time I did there.

Spent a little over a year here and had a chance to work my way through the whole kitchen. Pasta production was something new to me so learning the ins and outs was a new skill. Began to train new hires and stages after a few months as well. Adapted to the "if its not broken, don't fix it" mentality here. The kitchen holds itself to an institution-like standard so being apart of that really implemented a new level of efficiency and direction with my cooking. Working for a long lasting yet still innovative restaurant like Rolf has definitely been a highlight in my career so far.

Was apart of the opening team here at Locust. This was by far the most influential kitchen I've worked in so far. The talent within the small 4 man crew was something I had never experienced before. Learning how to push past limits and boundaries was a necessity to survive and grow. Seeing what it takes to open a restaurant from the ground up is an eye opening thing. Getting to organize a kitchen from nothing, meetings about how we want to present ourselves, developing recipes, dishes and taking on bigger responsibilities here taught me what it takes to actually run a kitchen at that level. I'm extremely grateful to have been apart of such an amazing restaurant.

The Regional was the first restaurant I worked at. Pretty much learned all the basics here such as knife skills, prep, orders, kitchen culture, kitchen etiquette, ect. I moved my way through the kitchen and eventually became Sous within about 8 or 9 months. Slowly learned how everything functioned from BOH to FOH. Trying to be a true farm to table restaurant was great to see and be apart of. Creating connections and supporting local farms and purveyors made it easy to fall in love with food and cooking in general. I feel lucky to have had this experience as my first kitchen.