Growing up in Carmel, California, Nick Roberts was raised by his family in Durney Vineyards, a pioneering wine operation in the Carmel Valley. Surrounded by his family’s vineyard, his palate for wine matured and developed with ease, but Roberts was more fascinated with food.
His passion led him to The California Culinary Academy in San Francisco. While at culinary school, Roberts was trained under some of the best teachers, and their lessons paid off. Upon graduation, Roberts headed to New York to work in such acclaimed restaurants as Union Pacific, Ducasse, and Café Boulud.