A graduate of the Culinary Institute of America in Hyde Park, N.Y., Nicholas Moulton is an accomplished chef who executes a seasonal menu at Mezze Bistro + Bar highlighting local foods from farms and food producers in the Berkshire region. Nick is an alumnus of Mezze Bistro where he worked for four years as a dedicated sous chef from early 2009 to 2012.
Immediately prior to his current position at Mezze Bistro + Bar, Nick worked as the head chef at Public Eat + Drink in North Adams, growing the restaurant’s popularity in the city. As sous chef at The Orchards Hotel in Williamstown for two years, he was responsible for the supervision of staff over three meal periods daily and assisted the chef in maintaining the restaurant’s AAA Four-Diamond Award. Nick has also held stages and apprenticeships at renowned restaurants Blantyre (Relais & Chateaux), L’espalier, Wheatleigh and Craigie on Main.
Producing simple food that is bright and full of life, Nick is dedicated to the nose-to-tail philosophy and is involved in the harvesting and butchering of ingredients for the restaurant’s menu. He places an emphasis on plant-based foods and wild ingredients that grow in the Berkshire region and believes in supporting sustainable agriculture. As a chef focused on regional cuisine, he holds a strong commitment to the farm-to-table movement while building awareness of Berkshire food culture and an understanding of the region’s terroir, part of the growing mission of Mezze Restaurant Group.