Nick Davidovich Email & Phone Number

Concord, MA, US

Boston, MA, US

Launch Academy is an intensive 18 week "bootcamp" that taught the foundations of web development that includes HTML, CSS, and object oriented programming. After this foundation was laid, I learned the basics of the PERN (Postgres, Express, React, Node) stack, and how to create a fullstack CRUD application. In addition to programming I was also introduced.

I had the privilege of contributing to the opening at Bar Enza, Michelin chef Mark Ladner's neo-trattoria located at the Charles Hotel in Cambridge MA. Initially I played a pivotal role in crafting innovative recipes and implementing efficient systems for the grand opening. Post-launch, I seamlessly transitioned into working across various stations.

Luce, which was a charming 75-seat Italian/French restaurant with a delightful neighborhood ambiance, centered its culinary focus on brick oven pizza and in-house pasta. During my tenure, I took the initiative to elevate our offerings by expanding and refining the entree selections. Introducing items from our grill, complemented by seasonal accompaniments.

As a sous chef I supported upper management in whatever capacity as needed. Line duties include working all stations (charcoal grill, raw, simmer, fry), training new cooks, and maintaining food standards. Prep duties include, designing menu items, daily prep, extended prep for fermentation, pickling, vinegar's, and koji products done in house..

Concord, MA, US

In addition to normal prep duties, I was also responsible for butchering, pasta making, and all receiving from purveyors, and several farms. I would fill in where needed in the kitchen, from dish washing, to dessert plating.

New York, NY, US

Opening Pizzaiolo at Rossopomodoro in Boston. Responsible for pizza prep, pizza making and cooking in the high volume pizzeria inside of Eataly. I was also the bridge that connected Rossopomodoro's corporate managers to purveyors and resources in the Boston and New England area. Additionally, I was able to work with 2013 pizza champion Davide Civitiello.

After Josh Lewin’s departure from Beacon Hill Bistro, I followed him to work for his company Bread & Salt Hospitality. While Bread & Salt took part in an extended “pop up” at Wink and Nod in the South End, I acted as the lead line cook, supporting other cooks, and spearheading projects such as house bread and pasta making.

Hired as chef de partie for the entremetier station. Prepared all soups, vegetables, and hot appetizers. Salt's Restaurant was owned by Food & Wines best new chef 2007 Gabriel Bremer.

Chef manager in charge of all food operations at Codman Academy Charter School, in Dorchester MA. In charge of breakfast and lunch service for 140 students, as well as additional school and health center staff. Aside from normal operational duties, other tasks included developing an efficient prep and serving system to reduce labor costs, as well as menu.

Member of the opening team. Hired as chef de partie, in charge of the large format/grill station. Accolades include 3.5 star review from the Boston Globe, GQ's 12 Outstanding Restaurants of 2013, and Food & Wine's Best New Chef for Matthew Gaudet.

Hired as the banquet chef in charge of our $2 million banquet and private function program. Duties included all prep, and execution of functions, including buffets, plated dinners, and live stations. Proper ordering and waste control was also expected, along with weekly attendance of food and beverage meetings. Additional responsibilities included.

Hired as AM chef. In charge of breakfast and lunch duties, ordering, accepting orders, and general organization of the kitchen. Opening duties included daily biscuit and pastry making, along with daily prep for breakfast and lunch.

Hired as a cook for breakfast, dinner, and private functions. Promoted to sous chef under Peter Spear CEC, and in addition to menu and function execution, I assisted him in daily kitchen duties, such as ordering, scheduling, and directing of staff.

Highlands, NC, US

Hired as a cook to help with launching a new menu at their BBQ restaurant, the Rib Shack. Other cooking duties included desserts, and catering prep and cooking. The Rib Shack was part of the Old Edwards Inn, which is a AAA four diamond winner. In addition to working at the Rib Shack, I worked the line at the Inn's fine dining restaurant, Madison's..

Assistant manager. Cooking and food duties included daily dough making, and food prep, and dough management, along with topping prep, pizza making, and cooking of other menu items. Management and operational duties included handling, and counting money, customer service issues, training of staff, store maintenance, inventory, ordering, and maintaining food.