scott skey, chef
After graduating from Princeton University in 1993, Scott Skey moved to NYC to work with Wayne Nish at March Restaurant, where he remained for three formative years. He signed on as executive chef at Caviar Russe in 1997, earning the jewelbox Madison Avenue restaurant an extraordinary food rating of 26 in the 2003 Zagat Restaurant Survey, an A+++ with J.Walman's Restaurant Report and a 2 star New York Times restaurant review.
nick hosea, pastry chef
A native of the Pacific Northwest, Nick Hosea started working full time in kitchens at age fifteen, accumulating formidable restaurant experience before his move to New York in 2000, including co-ownership of Glo's in Seattle. He immediately won a coveted spot at Nobu, but soon decamped to oversee Bobby Flay's pastry kitchens at Mesa Grill and Bolo.
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