Supper Club Contributing Chef Nick Bahan

Nick Bahan has been cooking since he was 16, working his way from small kitchens to 3 michelin star restaurants. He loves the universal language of food. He finds it intriguing how the industry is forever changing, giving him the chance to learn something new every day. When he was 23, Nick won “The Taste of Elegance," a national pork competition, and was flown to Napa Valley, where his culinary life took a bold turn. He moved to Napa six months later to work for Thomas Keller at Bouchon Bistro. While there, Nick received a grant from the Ment’or BKB Foundation to work for Daniel Boulud at the DANIEL restaurant in New York City for a month. Upon leaving Bouchon Bistro, he transitioned under Christopher Kostow at The Restaurant at Meadowood. Presently in Arizona, Nick is pursuing his own take on food and fun with pop-up, multi-course dining experiences.