About the Chef

Nick is the Executive Chef and owner of Y Comida and Rabbit Hospitality. He hails from Port Isabel, Texas and grew up with crawfish boils on Saturdays and barbacoa on Sundays.

Most recently, Nick was the Head Chef for the Celebrity Astronaut Village at Blue Origin for their final six launches, with his Y Comida team operating both the kitchen staff and front of house. When not helping launch rockets, Y Comida also operates as a boutique elevated catering company focusing on a handful of select events each year. Y Comida has catered events for clients such as Amazon, SXSW, Vista Equity, Luck Reunion,YPO, Daniel Lubetzky, and many more.

Outside of Y Comida, Nick also owns Rabbit Hospitality which operates Golden Boy in downtown Austin as well as Esther’s in Todos Santos, Baja California.

Prior to starting Y Comida and Rabbit, Nick was on the opening teams of both Zed’s Ice Cream as well as Loro and he and his team operated a sold out seasonal chef’s tasting restaurant in Round Top Texas every March and October.

Obsessed with food from an early age, Nick’s first big break came at age 10 when he ran a restaurant out of the family living room for his parents' anniversary complete with waitstaff (a patient sister with a painted on mustache), table settings, a menu and drink pairings.

Whether at the restaurant or for private events, Nick’s menu draws from his father’s Louisiana background and his mother’s Mexican roots and he uses his dual citizenship to continuously go in search of deeper flavors. Nick has a degree in Sociology from the University of Texas at Austin as well as a certificate in post graduate work from MIT.