Chef Nick is a seasoned chef with over 14 years of experience. He started his training at George Brown College and perfected his craft in Italy. Upon coming back from Italy, he honed his skills in some of Toronto’s top restaurants such as Buca and Campagnolo. While working at Campagnolo, perfecting his skills in fresh pasta he was inspired by another Chef to start his own business which birthed Pastificio Double Zero. He takes pride in knowing that Pastificio Double Zero produce fresh pasta for some of Toronto’s top restaurants. He even wishes to get his signature pasta to the public so stay tuned.

Check out his gnocchi recipe!