Before starting Burke and Black, Nicole worked for over 15 years in restaurants both in New York (Del Posto) and San Francisco (Quince, Gary Danko). She is a graduate of the Institute of Culinary Education (ICE) in New York and has held several positions within the industry, including; line cook, server, expeditor, and office manager. Nicole also headed the reservations departments of two of San Francisco’s hottest restaurants and worked as a catering manager.
After being asked to cater a friend’s birthday, her passion for creating delicious works of art was ignited. Nicole uses her background in fine dining to select quality ingredients, paired with seasonal house-made jams and compotes, to bring elegant and flavorful fare to Burke and Black clients.