Nicolas Phelps
Summary
Beverage and hospitality professional with extensive experience in fine dining, specializing in bar production and service within high-pressure environments. Proficient in seasonal ingredient preparation, fermentation, and beverage creation, ensuring consistency and quality during service. Committed to enhancing guest experiences through in-depth product knowledge and strategic pairing. Aiming to transition into operational and business aspects of hospitality, focusing on program development and management.
Overview
3
3
years of professional experience
1
1
Certification
Work History
Barback
Overstory
New York, NY
05.2026 - Current
- Support bartenders and floor staff during service through; ice preparation, batch replenishment, glassware stocking, and garnish organization
- Assist guests by taking orders, running food, beverages, and maintaining attentive service standards
- Maintain detailed knowledge of rotating cocktail, wine, and food offerings to support both service execution and guest experience
Captain / Bartender/ Lead Lounge Server/ Events Expeditor
Blue Hill at Stone Barns
Pocantico Hills, NY
08.2024 - 03.2026
- Engaged in beverage production from start to finish including production of syrups, cordials, batches and seasonal ingredient preservation
- Collaborated directly with the head of preservation on fermentation projects, foraging support and ingredient processing for the beverage program
- Led in-house tea production and contributed to development of coffee and tea service offerings
- Supported bar operations during service through hybrid service roles, working between lounge and bar to deepen beverage execution. Both taking beverage orders and executing them
- Maintained working knowledge of wine, non-alcoholic pairings, and the evolving beverage program throughout my time as a captain and lounge server
- Supported sommelier team during service through beverage progression execution
- Led guest experience as a captain, crafting personalized menus in addition to creating narrative arcs through ingredient driven storytelling
- Managed guest arrival and host team coordination
- Executed high-level service across dining room and lounge, including pre-service setup and service flow
- Expedited for large format events
Front of House Support
Oyster Club
Mystic, CT
02.2024 - 04.2024
- Supported service flow in high-volume environment through food running, bussing, and table maintenance
- Built foundational understanding of restaurant operations and guest-facing service
Anne Saxelby Legacy Fund Apprentice
Brooklyn, NY
07.2023 - 08.2023
- Cultivated seasonal produce through full-cycle farm work, informing ingredient knowledge and sourcing awareness
- Assisted in post-harvest handling and product preparation relevant to culinary and beverage applications
- Managed direct-to-consumer sales, building comfort with product explanation and guest interaction
- Presented work within ASLF network focusing on food systems
Education
B.A. - Botany (Sustainable Agriculture concentration), Minor in Art
Connecticut College
New London, CTFood Studies and Sustainability Program
Umbra Institute
Perugia, ItalyBaccalauréat - Science
Lycée Français de New York
New York, NYSkills
- Bar production (syrups, cordials, infusions)
- Seasonal ingredient processing
- Batch assembly
- Fermentation and preservation (pickling, dehydration, nixtamalization)
- Wine and beverage knowledge (pairing fundamentals, tasting methodology, theory)
- High-volume service execution
- High-level guest engagement (menu composition, and narrative storytelling)
- Barista fundamentals
- Large-format expediting
Certification
- Court of Master Sommeliers Certified Sommelier - Level 2
- Court of Master Sommeliers SommBiz - Level 3
- Certified Cider Guide Introductory - Level 1
Languages
- French, Fluent
- Italian, Beginner
Timeline
Barback
Overstory
05.2026 - Current
Captain / Bartender/ Lead Lounge Server/ Events Expeditor
Blue Hill at Stone Barns
08.2024 - 03.2026
Front of House Support
Oyster Club
02.2024 - 04.2024
Anne Saxelby Legacy Fund Apprentice
07.2023 - 08.2023
B.A. - Botany (Sustainable Agriculture concentration), Minor in Art
Connecticut College
Food Studies and Sustainability Program
Umbra Institute
Baccalauréat - Science
Lycée Français de New York