A native of the Napa Valley, Chef Nick Ritchie began his culinary career in the Tra Vigne kitchen in 1994, under Chef Michael Chiarello, and in 1999 went on to complete his Associates Degree in Culinary Arts at the CIA (Hyde Park, NY), as well as an internship at Sazerac in Seattle, WA with Chef Jan Birnbaum.
In 2001 after completing his degree, Ritchie traveled to Italy, working for one year at La Campagnola di Salo on Lago di Garda. Returning to the States, he worked once again under Chef Quagliata, this time at The Vault, in Boston, MA until 2003, when he moved to Seattle for a sous chef position with Chef Kevin Davis at The Oceanaire Seafood Room. To round out his time in the Seattle area he also worked for Daisley Gordon at Campagne and Café Campagne, eventually returning to the Napa Valley in 2006 to take the Chef de Cuisine position for Michael Chiarello’s NapaStyle.
In 2008 Nick helped open Bottega, where he received many accolades as Chef de Cuisine, including a Rising Star Chef in 2009. In May of 2011, Chef Ritchie departed from Bottega to open Alex Italian Restaurant in Rutherford, Napa Valley as Executive Chef, until joining the private chef team at Winery Chefs in the spring of 2013.