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Nick Wilber

Executive Chef

Nick Wilber has packed a remarkable cooking career in to just a few decades. Originally from Colorado, he began his career under James Beard award winning chef Bradford Thompson at The Phoenician in Arizona. While there, he was introduced to the art of fine dining, and earned his Court of Master Sommeliers certification. In 2006, Nick headed to Montana to work at Hubbard’s Yellowstone Lodge, where he cultivated relationships with local farmers, hunted and prepared fresh fish and game, and prepared haute cuisine in a rustic, limited technology setting. Nick later spent nearly three years as Chef de Partie at NYC’s celebrated Daniel. During his time there, the restaurant earned 3 Michelin stars and received a 4 star review from the NY Times. At Daniel, Nick mastered the restaurant’s signature dishes, sauces and French technique, and became adept at working in a high volume, fine dining environment. In 2009, he started as the executive chef for The Fat Radish Management Group. For 10 years now, Nick has parlayed his skills in global cooking techniques, seasonality and sustainability, and appreciation for local relationships to create menus and experiences at The Fat Radish restaurants that are authentic, healthful, and delicious.