Nicolás Caicedo

I began pursuing my passion for food at a very young age. I moved to Barcelona, Spain right after high school to attend Escuela de Hostelería Hofmann where I earned a bachelor’s degree in culinary arts. After graduation I worked alongside Spain’s highest-Michelin-starred toque Martin Berasategui. I also worked under Jean Louis Neichel at Neichel, and Oriol Rovira at Els...

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I began pursuing my passion for food at a very young age. I moved to Barcelona, Spain right after high school to attend Escuela de Hostelería Hofmann where I earned a bachelor’s degree in culinary arts. After graduation I worked alongside Spain’s highest-Michelin-starred toque Martin Berasategui. I also worked under Jean Louis Neichel at Neichel, and Oriol Rovira at Els Casals.

In 2013, I came back to Miami to run the kitchen at Stephen Starr’s Ted’s at young arts and Seven Lounge in the design district.

I moved to NYC in 2015 to become a better Chef and follow my career dreams having worked at Morimoto, Hudson Garden Grill, and as a consultant for two different concepts at Gotham Market in downtown Brooklyn.

In 2018, I became the Executive Chef of the renowned Williamsburg Hotel running the entire culinary program (Harvey, the Water Tower bar & the rooftop pool. I also worked side by side with the Brooklyn Bread Lab, sourcing the best local ingredients and functional food.

I am currently the Corporate chef for the Dirty Rabbit group where I oversee the entire culinary program for the group. I have opened 3 locations (La Tiendita, Back Door Monkey, The Dirty Burgers) in Miami in the past year and 1 location (La Tiendita) in New York City.

Media recognition
Ocean Drive magazine
Miami New Times
Forbes
Food & Wine
Metro NYC
IN New York Magazine My Domaine
Insider

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