Executive Chef

Chef Nicolas Cooper

Chef Nick’s culinary journey began at the age of 16 in Punta Gorda, Florida, where he developed a passion for cooking. He honed his skills at the Charlotte Technical Center in Port Charlotte, completing both culinary and baking programs. This foundational training propelled him to The Culinary Institute of America in Hyde Park, New York, where he graduated in 2011.

Following his graduation, Chef Nick embarked on a professional path at the prestigious Four Seasons in Palm Beach, Florida, where he spent three years refining his craft. Seeking new challenges, he made the significant decision to join the Navy, which stationed him in San Diego until 2018. During his time in San Diego, he continued to immerse himself in the culinary scene, working in various small kitchens and staging at the renowned Juniper and Ivy.

After his military service, Chef Nick returned to South Florida, where he re-entered the hotel industry. He joined the Ritz Carlton, starting as a cook and ultimately rising to the position of Sous Chef at Jack Dusty, a popular restaurant within the hotel.

His next career milestone came with the opportunity to be part of the opening team at Sunseeker in Charlotte Harbor, where he served as one of seven Chef De Cuisines at Aileron. This role allowed him to showcase his leadership and culinary vision. Chef Nick’s most recent achievement is stepping into the role of Executive Chef at Le Mans Kitchen at Sarasota Ford, where he continues to innovate and inspire with his culinary creations.