Chef Nicolas Cabrera joins The ONE Group to launch the renowned restaurant group’s signature steakhouse, STK Chicago.
Hailing from Argentina, Cabrera began cooking at a very young age as a means to help support his family. He worked in numerous hotels and restaurants learning the ins and outs of the hospitality industry, and earned his bachelor’s degree in Hotel Management from the Escuela Superior de Hoteleria, Buenos Aires. It was in school that Cabrera fully discovered his passion for food and decided to pursue a career in the culinary arts.
Cabrera moved to the United States in 1999 and landed his first job in Miami, working at Azul in the Mandarin Oriental under celebrity chef, Michelle Bernstein. Bernstein became his first mentor, giving him a foundation of high-end culinary techniques.
In 2006 Cabrera was offered the opportunity to work with David Bouley as sous chef of Bouley Bakery in New York. His success at Bouley Bakery led him back to Miami to work as sous chef for the opening of Bouley’s new restaurant, Evolution. After two years of exploring new ingredients and techniques through Japanese cuisine, Cabrera took a position as head sous chef for Sean Brasel’s Meat Market, where he turned his attention to preparing quality cuts of beef.
Following a talent for opening restaurants, Cabrera then joined Bjoern Weissgerber as executive opening sous chef of internationally acclaimed restaurant, ZUMA, recently recognized in 2015 by Zagat as the #1 best restaurant in Miami. Most recently, Cabrera served as head chef for Coya Restaurants and Members Club, dubbed “the hottest restaurant in the world” by Zagat, opening up their first stateside location in Miami.
Cabrera’s success in Miami and diverse steak background caught The ONE Group’s eye, and it wasn’t long before he was tapped to be the executive chef at STK Chicago. Cabrera is thrilled to be bringing his rich background to Chicago’s renowned culinary community and looks forward to continuing to grow his craft in a city where “there is something to learn at every direction you turn.”
When he is not cooking, Cabrera enjoys watching rugby, traveling, experiencing new cultures through cuisine, and kayaking with his daughter.