Formerly Executive Pastry Chef at Windows on the World, Nick Malgieri is a 1996 inductee into Who's Who of Food and Beverage in America. He is the author of Chocolate, winner of an IACP/Julia Child Cookbook Award for best baking book of 1998, voted Best Chocolate Book in the World by the 1998 Salon International du Livre Gourmand, and included in Food and Wine magazine's Best of the Best for 1998. His How to Bake was the recipient of a James Beard Foundation cookbook award for best baking book of 1995. His Cookies Unlimited was nominated for a James Beard Foundation cookbook award and was included in Food and Wine magazine's Best of the Best for 2000.
In 1998 and 1999, Nick Malgieri was voted one of the ten best pastry chefs in America by Chocolatier and Pastry Art and Design magazines. A graduate of the Culinary Institute of America, he apprenticed in Switzerland and was subsequently employed at the Hotel de Paris and the Sporting Club in Monte Carlo and at the Reserve de Beaulieu in France. In New York he was Assistant Pastry Chef at the Waldorf Astoria; Executive Chef at Paine Webber, Inc.; and Pastry Chef at the Board Room, a private club.
In 1979 Malgieri began teaching for the New School Culinary Arts Program and in 1981 he became chairman of the Baking Department. He developed and taught the professional baking curriculum for the New York Restaurant School and authored the baking section of the Restaurant's School's textbook.
Besides directing the baking program at the Institute of Culinary Education (formerly Peter Kump's Cooking School), he is frequently a guest teacher at many cooking schools and events throughout North America, including the Smithsonian Institution.
His recipes have been published in the New York Times, Cuisine, Restaurant Business, Family Circle, McCall's, the Ladie's Home Journal and other magazines, and in newspapers throughout the United States.