Executive Chef
Resume:
NICHOLAS
WILBER
******************@*****.***
Atlanta, GA
@chef_wilber
SKILLS
Seasonal & sustainable menu development
Classical French & global technique
application
Culinary team leadership & mentorship
High-volume fine dining operations
Local sourcing and producer partnerships
Wine knowledge & food pairing
Concept development for multi-restaurant
groups
Kitchen systems & operational efficiency
Packaged F&B experience for retail sales
CERTIFICATES &
TRAINING
Court of Master Sommeliers – Level 1
Classical French Technique (Training under
Daniel Boulud)
Serve Safe Certified
PROFESSIONAL
AFFILIATIONS
Member, Slow Food US
Member, Chefs Collaborative
PROFESSIONAL SUMMARY
Dynamic hospitality professional with 20 years of experience building luxury dining brands and cultivating client loyalty across New York, Los Angeles, and the Southeast. Classically trained and certified by the Court of Master Sommeliers, with a proven track record of translating culinary expertise into compelling brand storytelling. Skilled at forging high-value relationships, elevating brand visibility, and driving market expansion and leveraging deep industry connections, premium service standards, and a passion for.
WORK EXPERIENCE
Executive Chef - Post House Inn, Sullivan’s Seafood & Bar, Basic Kitchen Charleston, SC 2022 - Present
Lead culinary direction across three distinct restaurants under the hospitality and design firm Basic Projects.
● Develop and execute globally inspired, locally rooted menus focused on seasonal ingredients and healthful, approachable cuisines
● Oversee and mentor diverse kitchen teams, cultivating a collaborative and excellence- driven culture.
● Forge strong relationships with local farmers, purveyors, and artisans to ensure sustainable sourcing and fresh, high-quality ingredients.
● Collaborate closely with Basic Projects leadership, building on over a decade of partnership to shape and evolve the group's culinary direction.
● Shape unique culinary identities for each concept while maintaining alignment with the company’s broader ethos of community, design, and sustainability. Executive Chef - The Fat Radish
New York & Savannah, GA 2010 - 2014 2017 - 2022 Founding Executive Chef of the acclaimed Lower East Side restaurant and later led the launch of its Savannah outpost.
● Created and executed seasonal, vegetable-forward menus centered on sustainability and regionally sourced ingredients
● Recruited & led kitchen teams celebrated for creativity, consistency, &ingredient-driven cooking
● Drove brand growth and ensured culinary consistency across multiple locations
● Cultivated strong partnerships with local farmers, leveraging Georgia’s multi-season growing climate
● Planned & executed a wide range of catered events and pop-ups, both locally and internationally
NICHOLAS
WILBER
******************@*****.***
Atlanta, GA
@chef_wilber
ACHIEVEMENTS
Contributed to Daniel achieving three
Michelin stars and a four-star New York
Times review during tenur
Cooked/Featured multiple times at the
James Beard House
Planned/Executed pop ups in Paris for
Fashion Week, Rio De Janeiro for 2014
World Cup
Published Cookbook Author, The Fat Radish
Kitchen Diaries, Rizzoli Publishing, 2014
Worked as a consultant for a Burger Chain
in Beijing China
Featured participant in Charleston Wine +
Food Festival (2019-2020, 2022-2023)
COMMUNITY
INVOLVEMENT
Active in local culinary events and festivals,
promoting sustainable food practices and
regional cuisine
Worked with Green Heart program to
educate children on farming and cooking
vegetables
Multiple participant in hospitality
organizations Ben & Friends, Giving Kitchen,
and Butter
WORK EXPERIENCE (CONTINUED)
Chef de Cuisine - The Soho House
West Hollywood, CA 2014 - 2016
Delivered a tailored dining experience for Soho House’s exclusive, members-only community, aligning the new concept with the brand’s reputation for privacy, creativity, and elevated standards.
● Designed and executed a new restaurant concept for Soho House West Hollywood, focusing on modern Middle Eastern fare.
● Collaborated with the executive team to refine the club’s overall culinary program, influencing menu development for both West Hollywood and Malibu House locations. Executive Chef - TYME
New York, NY 2016
Selected by TYME founders to help launch an innovative, plant-based fast casual brand focused on sustainability, wellness, and global flavors.
● Collaborated with founders Phil Winser and Felipe Hallot to conceptualize and execute TYME's plant-based, globally inspired menu, emphasizing health-conscious, sustainable meals served in recyclable jars
● Leveraged culinary expertise to craft compelling narratives around TYME's offerings, enhancing brand visibility and appealing to eco-conscious consumers seeking convenient, nutritious fast food alternatives
Chef de Partie - Daniel
New York, NY 2006 - 2010
Refined classical technique and precision under Chef Daniel Boulud at the three Michelin- starred flagship restaurant.
● Specialized in French cuisine, mastering foundational sauces, plating, and traditional fine dining disciplines.
● Operated within one of the city’s most demanding high-volume kitchens, upholding exacting culinary standards.
● Played a key role in preparing the restaurant’s signature dishes during its celebrated run, contributing to its continued critical acclaim. NICHOLAS
WILBER
******************@*****.***
Atlanta, GA
@chef_wilber
PRESS
https://charlestoncitypaper.com/
2022/05/11/post-house-kitchen-shines/
https://charlestoncitypaper.com/
2022/04/15/post-house-gains-new-
executive-chef-hood-moves-to-culinary-
director-for-basic-projects/
https://charlestonwineandfood.com/
participants/39155/
https://charlestonwineandfood.com/
participants/nick-wilber/
https://charlestoncitypaper.com/
2019/03/13/chatting-with-basic-kitchen-
chef-nick-wilber/
https://www.savannahnow.com/story/
entertainment/columns/2019/06/12/
dine-savannah-new-york-citys-fat-radish-
opens-second-location-in-savannah-not-
charleston/492-***-****/
https://www.savannahnow.com/story/
entertainment/dining/2019/10/30/
savannah-degrees-preparation-annual-
foundation-dinner-features-sextet-local-
chefs-highlight-festival/239-***-****/
https://ny.eater.com/
2017/5/5/15544092/tyme-fast-food-nyc-
fat-radish
https://www.vogue.com/article/fat-
radish-cookbook
WORK EXPERIENCE (CONTINUED)
Chef - Hubbard’s Yellowstone Lodge
Montana 2006
Oversaw day-to-day culinary operations at a high-end lodge known for its wild game and regional mountain cuisine.
● Crafted rustic, elevated menus featuring locally sourced ingredients & seasonal fare.
● Adapted fine dining techniques to a remote setting while maintaining high standards of execution and presentation.
● Worked closely with hospitality staff to deliver personalized guest experiences in an intimate, luxury environment.
Line Cook & Apprentice - The Phoenician
Scottsdale, AZ 2004 - 2006
Launched culinary career at this luxury resort under Food & Wine Magazine and James Beard Award-winning Chef Bradford Thompson.
● Gained foundational experience in fine dining, kitchen systems, and high-volume service.
● Prepared and helped develop new American gourmet menu while cultivating culinary techniques.
● Earned Court Of Master Sommeliers certification (studied under Greg Tresner, MS).
● Extensive off-site travel including private residency dinners, fundraisers, and events including The James Beard House, NYC.
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