/// Nick Anderer, Executive Chef/Partner, Maialino

August 27, 2013  |  TMA13

Born in Indiana, and raised in New York City, Nick received a BA in Art History from Columbia University. When he had the opportunity to study abroad through Trinity College’s Rome Campus, he completely immersed himself in the culture of Rome, and over the course of that year he realized his dream was to become a chef.

Nick’s culinary career began at Buzzy O’Keefe’s The Water Club, where he worked full time during his senior year at Columbia. After graduation, Nick worked for Larry Forgione at An American Place, Rose Hill and Manhattan Prime.  From there, Nick served as both a pastry cook and a line cook in the kitchen of Babbo under Mario Batali and Gina De Palma, with most of his time spent honing his skills at the pasta station. Food lovers may recognize Nick’s name from Bill Buford’s bestseller, Heat, where he played a key role in the Babbo kitchen during Buford’s apprenticeship at the eatery. Working at Babbo fueled Nick’s passion for Italian cuisine, and he subsequently took a position in the kitchen of San Giorgio et il Drago in Milan, where he cooked for half a year.

Following his time in Milan, Nick landed at Gramercy Tavern where he cooked for six years (initially under Chef Tom Colicchio and then for Chef Michael Anthony). While there, Nick reinvigorated the pasta program and developed a deep respect for ingredients and the farmers who grow them.

Nick was named the Executive Chef for Maialino’s opening in 2009, helming the kitchen at this Roman-inspired trattoria overlooking Gramercy Park created by Danny Meyer’s Union Square Hospitality Group. The restaurant captures the warmth and comfort of a true neighborhood restaurant, with a menu that celebrates the team’s meaningful relationship with its local family of farmers and suppliers.  Since opening, Maialino has achieved both critical and popular acclaim and Nick has appeared on The Martha Stewart Show and The Cooking Channel’s Unique Eats, as well as in national publications like FOOD & WINE and Esquire.

Nick is currently working on a new yet-to-be-named restaurant that will be Italian in spirit, set to open in mid-2014 in the King & Grove New York Hotel, located at 29 East 29th Street.

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