Originally from Huntingdon Valley, PA Nadine was fortunate enough to grow up in a household where good food and home cooking were a central theme. She completed a bachelor’s degree in biology from Syracuse University with the intent of pursuing a career in medicine, always aspiring to be a giver to those in need. Feeling lost in that dream, she moved to New York in the summer of 2018 to learn more about food apartheids in urban communities while completing her Master’s in Nutrition Science at Brooklyn College. While finishing her studies, the picture became more and more clear as to where she could best serve while working in restaurants as both a host and a prep cook. She soon found herself at Lilia in Williamsburg, initially beginning as a host and soon transitioning to a pastry cook, then working her way through various stations on the hotline. She left in the summer of  2022 to learn more about wood fire cooking at Rolo’s in Ridgewood, Queens. She now works as a sous chef for Rolo’s. She’s still got her sights set on being a beacon for those around her, this time by way of the people she works side by side with, day in and out. She believes in the evolution of a more sustainable and collaborative work environment for restaurant employees and she’s most excited about being part of that continued growth.