Nicholas Robertson

Connect What is your signature dish?

I first learned this scallop tart while cooking in France, and it has stayed with me throughout my career. Crisp phyllo pastry, perfectly seared scallops, seasonal vegetables, fresh herbs, and a rotating purée come together in a dish that celebrates simplicity, seasonality, and technique. More than any other plate, it represents my journey from culinary student to Executive Chef.

Who is your culinary inspiration?

My culinary inspiration comes from several places. I admire Marco Pierre White for his belief that great cooking starts with passion, simplicity, and respect for ingredients. I owe much of what I know to my mentors, Chef Peter Sproul and Chef Todd Leonard, whose guidance helped shape me as both a chef and leader. Above all, my greatest inspiration is my family, friends, and the people I cook for. Bringing people together through great food is what drives me every day.

What would you do with the $25,000?

As a husband, father, and chef, $25,000 would be a tremendous opportunity. I would use it to invest in my family, continue my culinary education, and travel to experience new cultures and cuisines firsthand. The best chefs never stop learning, and this would allow me to grow both personally and professionally while continuing to share that knowledge with others.