Chef Nicolas Pescatore, a lifelong lover of all things food, is no stranger to the service and hospitality industry. Nick got his first taste working as a barback at the famed Hell's Kitchen establishment, The Ritz Bar & Lounge. Through his hard work and hustle, he worked his way up to become General Manager and Director of Operations. In this role, Nick managed both the back and front of the house, as he liaised with guests, managed a service team, and oversaw the food and beverage program.

While managing daily operations of The Ritz, Nick enrolled in culinary school at The Natural Gourmet Institute in the summer of 2016, and mastered cooking techniques that focused on whole, organic, and sustainable food and menu preparation.  After completing an internship with Executive Chef Matt Hoyle at Nobu 57, Nick accepted a full time role at the restaurant. Nick's cooking techniques sharpened during this time as he mastered Japanese knife skills, flavor profiles, and traditional Japanese cooking methods. Eventually, Nick left Nobu to fulfill his passions for creativity with flour and water, founding That Pasta Club and specializing in homemade pasta, fresh seafood dishes, and intimate dinner parties.