Nicholaus Rajski Chef & Food Stylist started working in the culinary industry in 1993 as he pulled weekend gigs for his parents catering company. After high school, Nicholaus decided that he wanted to follow his father’s culinary and entrepreneurship footsteps by enrolling at the Cooking and Hospitality Institute of Chicago in the year 2000. While attending school, he worked as a lead line cook and a small Indiana brew pub. After graduating culinary school, Nick was hired as the Sous and Pastry Chef at Long Beach Country Club.
After three years Chef Nick moved to Chicago to become the Consulting Executive Chef for a new restaurant called Glenn’s Diner. The concept was a bit “off the beaten path”. By day eggs and bacon, and by night it was a fresh seafood restaurant. Glenn’s was so unique, even Guy Fieri stopped by to feature the restaurant on “Diners, Drive-Ins and Dives.”
After Glenn’s Chef Nick became the Chef de Cuisine for Japonais—one of the world’s top restaurants featuring Japanese-French fusion. While working under Executive Chef and owner, Chef Gene Kato. Nick truly learned what it meant to express himself through food.
Throughout his culinary career, Chef Rajski has been blessed to have connected with many wonderful individuals. Chef Rajski says, “So many of them have had a hand in molding me into the Chef I am today.” Currently, Chef Nicholaus is focused on giving back to his industry and is the Hospitality Department Chair at Ivy Tech Community College in Michigan City. “It is my goal to share my experience and passion, as well as teaching future Chefs the skills they need to be successful in their careers.”