Nico Sims

Raised in the catering industry, I began honing my culinary skills at a young age, peeling potatoes and dicing onions in my father's restaurant. By 14, I secured my first job as a line cook/cashier at a Vietnamese restaurant, quickly advancing to an expo/line cook position at a larger establishment by 15. During the COVID pandemic, I contributed to opening Cali Alley, where I rose to sous chef, driven by my passion for cooking and high standards in food quality. In addition to my culinary experience, I've demonstrated entrepreneurial spirit by launching and managing three businesses, including a successful catering company in high school. My leadership skills and dedication to quality make me a valuable asset in any culinary setting.

Serv Safe Certification Issued 12/8/2021 Exp 12/08/2026

Successfully launched and managed the Cali Alley restaurant generating $1.9M in revenue within three years, while navigating challenges posed by the COVID-19 pandemic, leading to the establishment's recognition as the second Black-owned restaurant in Berkeley.

Organic Press:

https://www.mercurynews.com/2021/01/26/berkeley-chef-on-catering-covid-and-opening-walk-up-window-cali-alley/

Adrian Vargas- Califonria Rose Catering- Site Director/Coordinator- 407-718-7987

Kathy Carbajal- Cali Alley- Chef De Cusine- 510-815-6484

Amer Hawari - Albany High School- Football Coach- 510-926-1610