Research and Development Chef
Chef Nick Mayes began taking culinary arts classes at the Area 31 Career Center while attending Ben Davis High School. His training continued at The Culinary Institute of America in Hyde Park, N.Y., and he also completed an externship at the acclaimed Chef Emeril Lagasse’s restaurant Delmonico in New Orleans.
After graduation from The Culinary Institute, Chef Mayes began cooking at celebrity chef Todd English’s Olives restaurant in Las Vegas at The Bellagio Resort & Casino. He quickly rose through the ranks and was promoted to executive sous chef. He continued his training at other Todd English restaurants in Boston and then was the opening executive chef of Figs in West Palm Beach, Fla. In the summer of 2009, Nick moved back home to take over the culinary arts program at the Area 31 Career Center. Park 100 Foods welcomed Nick to the team in September of 2016.