Chef Nicholas Cox started cooking at the young age of 13 in his hometown Louisville Kentucky. It was at this time he was employed at a family run Jordanian restaurant and local catering company. From there, he moved onto Jicama Grill under Chef Anthony Lamas, who then introduced him to the flavors and culture of Central and South America. This truly ignited his passion for cooking, and led him to seek a formal education, enrolling in culinary school. Upon graduating in 2002 he moved to Chicago to work under Chef Randy Zwieban at Nacional 27, which served to solidify his interest in Latin American cuisine.
After two years overseeing the operations of a boutique catering company, and year abroad in Paris, he moved to New York City, seizing the opportunity to spearhead the iconic Nolita restaurant La Esquina. From here career highlights include opening Mediterranean Williamsburg favorite Lighthouse, and most recently helming the kitchen at Brooklyn's Fandi Mata restaurant in 2021 in.
Nicholas now joins Paige Concepts as the Executive Chef of SAINT, where he continues to embrace the diverse flavors of his career, culminating in a new American menu with a globally inspired twist, serving thoughtful dishes that highlight the integrity of the ingredients on the plate.