Nick Rabar: Chef 2 Go

Local Flavor? Chef Nick Rabar Brings it to OSN!

“Nick Rabar: Chef 2 Go” goes on culinary expeditions throughout Southern New England to find hidden food and dining treasures. Chef Nick creates his own gastronomic magic using themes, ingredients or elements from his earlier adventures. Our Chef owns the restaurant “Avenue N” in Rumford, RI.

Since the beginning of his nearly 20 year career, chef and culinary personality Nick Rabar has maintained a true passion for classic American cuisine and has received numerous accolades from diners and critics alike. Influenced by the pastoral surroundings of his childhood in New York’s Hudson Valley, Rabar has long been inspired by the many benefits and rewards of local, sustainable farming. Nick’s signature style of combining progressive American cuisine with modern, local and seasonal ingredients has been the driving force behind his debut restaurant – Avenue N American Kitchen – created in 2010.
Throughout his celebrated career Rabar has combined his culinary passion and creativity with a strong business resume. Prior to founding Avenue N, Nick attended the Culinary Institute of America and perfected his craft in some of the finest kitchens in New York, Boston and Providence, opening over a dozen notable restaurant concepts.
While the scope of Nick’s career has afforded him great range in the kitchen and considerable business expertise, it is ownership that has brought him the deep satisfaction that attracted him to the kitchen almost 20 years ago. “Being back in the kitchen keeps me connected to the ingredients that I love allowing me to create excitement with each plate”.
Host of the Emmy nominated lifestyle & cooking show, Nick Rabar Chef 2 Go, Nick is also a contributing author and food columnist and has been recognized as “Chef of the Year” by Rhode Island Hospitality Association, “Best and Brightest Young American Chefs” by Spirit Magazine and was recognized by The James Beard Foundation in 2007 and The National Academy of Television Arts & Sciences, Boston/New England in 2011 and 2012.
His many accomplishments have been featured on local and national television, including Food Network and his work has emerged in several publications including The New York Times, Boston Globe, Providence Journal, Food Arts and Saveur magazines.

 
 
 
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