Book Nick Lacasse

Executive Chef, mfk in Chicago; Featured on Bravo’s “Around the World in 80 Plates”

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Nick Lacasse Bio

Nick Lacasse’s culinary career has touched two coasts, giving him a unique perspective on land and sea.A graduate of the New England Culinary Institute, Lacasse has worked with Tom Douglas at Etta’s Seafood in Seattle and Hugo’s in Portland, Maine.Lacasse has staged at Aureole, Tabla and Tribeca Grill and clocked in time at Charlie Trotter’s, creating daily specials for the caterer and specialty foods store, before taking the Executive Chef position at The Drawing Room where he was responsible for hundreds of tasting menus with acclaimed mixologist Charles Joly.Lacasse believes simple is best, allowing for freshness and technique to stand out on the plate. To that end, he starts with seasonal ingredients, whether land or sea and pairs with impactful complementary ingredients.Contact a speaker booking agent to check availability on Nick Lacasse and other top speakers and celebrities.


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