Get to know the guys in the kitchen...
a little bit about Nick Aldrich...
Nick Aldrich has always possessed an enjoyment and fascination with the culinary arts. As a young boy, his favorite after school shows were Yan Can Cook and the Frugal Gourmet. He honed his natural talents and kitchen knowledge instilled in him by their grandmother, entertaining and cooking for friends and family. Although Nick had worked in restaurants and other food industries while in high school, his first foray in the world of cuisine was a summer job at One Eleven Chophouse in Worcester.
With a natural ability and strong desire to make cooking his life’s work, Nick decided to attend Johnson and Wales in Providence, Rhode Island. During his second year in college, Nick started a long term internship at Legal Sea Food in Rhode Island. He continued there until graduating, but not before weaving several more international internships throughout his academic and work schedule. Nick traveled across the globe to experience the Asian cuisine and techniques in Singapore and Thailand. He attended local culinary schools, toured various foodservice operations and participated in hands-on cooking projects, thus refining his skill and influencing his own cooking style. He graduated magna cum laude with an associate’s degree in the culinary arts as well as a bachelor’s in nutrition.
Fresh out of school, he started at Redlefsen’s in the coastal town of Bristol, Rhode Island. A spirit of adventure then led him to Colorado Springs, Colorado where he worked at several prominent restaurants including Plate World Cuisine and Palapas. With much experience and knowledge to contribute, Nick returned home in 2008 to play his role in the family business as Executive Chef.
a little about Nick Hayes...
There was little doubt that cooking would become part of Nick’s story having been born into a family with an extensive culinary legacy. His Nana and Grandma, who were inspired to create delicious food because of their upbringing, also passed the love to their children and grandchildren. Nick enjoyed spending time in the kitchen and learned through this rich heritage about the enjoyment of creating food that brings people together.
At sixteen, with a substantial foundation of home style cooking and cuisine, Nick started working in restaurants. He held various positions within different kitchen staffs helping him to solidify his ambition for a career in the culinary field. After high school he entered Holyoke Community College’s Culinary Arts Certificate Program to enhance his practical knowledge.
At 19 years old, Nick traveled to Minnesota to work at Gun Flint Lodge where he started as the breakfast chef. It wasn’t long until his talents were evident; he soon took on the leadership role of Executive Chef, creating dishes made from fresh fish caught in the area and fare for wine dinners. He ran both lodge restaurants-Red Paddle Bistro with a relaxed, casual atmosphere and Justine’s, the fine dining complement to the lodge.
After two and a half years in Minnesota, Nick was ready for another adventure in Alaska where there are many seasonal opportunities. He joined Glacier Bay Lodging Tours in Glacier Bay National Park where he held the role of chef de cuisine. He utilized his culinary skills to create specials, his organizational skills for inventory tasks, and his leadership skills for training new employees.
Once the season was completed, Nick moved back home to Western Massachusetts. He started as a line cook soon after Eighty Jarvis opened its doors in 2008. His expertise was quickly recognized, and he moved quickly up the chain of command to Sous Chef.
The chefs take the food they produce quite seriously, striving to recreate family favorites and New England specialties. They make a constant effort to incorporate menu items which are unique twists on classic dishes while also maintaining the goal of simple food, prepared meticulously, and served in a warm and inviting atmosphere.