About

Native New Yorker Chef Anthony Nichols never dreamt of a life in the kitchen when he was playing stickball in the streets of Queens, NY as a kid. His journey to becoming a chef shaped how he approaches cooking and life.

He currently serves as a private chef for events in NYC and the Hamptons and as a consultant for culinary projects nationwide. Chef Anthony also leads a multi-region meal service delivering freshly prepared, gourmet dishes through CookUnity.

His studies began at the French Culinary Institute, before working under acclaimed chefs Mauro Buffo at Falai and Ben Polinger at Oceana. 

His Michelin star experience led him to be recruited as a corporate executive chef for the CEO's of some of the largest companies in the world, including Sony, RBS & The New York Times. 

After years of restaurant experience, he shifted to research and development for quick service restaurants like Dig, Pret A Manger, Mulberry & Vine, and Just Salad to name a few. He then moved on to become Culinary Director of the award-winning concepts Junzi Kitchen and Nice Day Chinese.

Chef Anthony is influenced by his Puerto Rican heritage and French training, as well as his varied interests including American history, art, design, film and music. His array of passions and wealth of knowledge across disciplines join forces in his cooking, welcoming diners into his world and providing not only exemplary meals, but memorable experiences that leave lasting impressions.