Nick Kennedy is the Corporate Chef de Cuisine for SCM Hospitality.
Growing up in a family that is passionate about food and Italian culture, Nick’s pursuit of a career as a chef was a natural progression. With home meals centered on the family’s seasonal vegetable garden, his passion for the craft of cooking and appreciation of the highest quality ingredients was honed at a very early age.
After graduating from the CIA, Nick went on to work at the world-renowned Inn at Little Washington in Virginia, where he developed a deep understanding of the dining experience as a whole. Nick then set his eyes on New York City, going on to become Sous Chef at the acclaimed Jean-Georges restaurant. He then followed his passion for Italian cuisine joining Del Posto as Executive Sous Chef and helping it earn its four stars from the New York Times.
Nick has traveled extensively throughout Italy, developing an expertise on the regional cuisines and cultures. In 2011, he brings his experience and drive to the SCM team. We look forward to his collaborative efforts with the rest of the company.