At Salvation Suppers our goal is always flavor and nutrition, we get there in our unending pursuit of simplicity and efficiency. We don't cut corners, but often our supplies and resources are limited. Our work is a testament to the great impact small sacrifice can have. We are a small kitchen, but we are a small kitchen with big ideas.
About our chef
Moving to Montpelier, Vermont when he was 9 from Nashville, Tennessee, Nick has spent most of his life in Vermont. He first began working in restaurants in high school. Beginning as a sophomore, Nick was hired at Kismet Farm to Table as a dishwasher. He would work there for several more years, learning the trade as he went, gradually advancing into positions of greater responsibility and craft.
After graduating high school, Nick moved to New York City for an extended stay, working as a cook in Greenwich Village. Shortly after returning from New York to Vermont, Nick began working at Burlington's A Single Pebble as a cook. Since then he has enrolled at UVM and is currently living in Burlington.
Nick founded Salvation Suppers primarily as a way to give back but he hopes it will develop into a platform for community outreach and the mobilization of the local food industry.