Chef de Cuisine
Nick Sherwood started cooking at twenty four after studying culinary arts at SUNY Delhi in the Catskill Mountains. Upon graduating, he started working at Hanah Mountain Country Club, where he worked his way up to executive sous chef. After three years at HMCC, he decided to move to the city to advance career, where he landed at Colonie. Over the last five years, under chef Jared Braithwaite, Nick has honed the experience and skills needed run his own kitchen. Pips is Chef Nick's first foray as Chef de Cuisine. As a child, Nick grew up in an Italian-American household In upstate New York where food was always the center of attention. He was inspired to cook after growing up watching his father and grandmother cook holiday meals together. Some of his fondest memories are of watching them create something delicious from scratch.