It’s not every day you meet a chef with the skill and nerve to take down a culinary titan on national television, but Chef Nick Zocco has done just that. A celebrated James Beard Award finalist, Nick also claimed victory on the Food Network’s hit show Beat Bobby Flay, proving his mettle in the heat of competition. His passion for flavor began in the deserts of New Mexico, where he grew up, and he launched his cooking career in Santa Fe at a top-five restaurant in 2001. Nick and his wife, Rebecca, moved to Utah in 2017. Nick 'cut his chops' as the chef de cuisine at Tupelo in Park City before working at Hearth and Hill in 2021 and most recently launching Urban Hill as the executive chef with restaurateur Brooks Kirchhmeir.
Your James Beard recognition places you among the most respected chefs in the country—what was that moment like, and what has it meant to your career?
Nick- In 2024, when I was recognized as a finalist nominee, for me, it was a big moment personally. Representing not only myself but also a company and a brand that are up-and-coming in Utah was overwhelming. It inspired me to be better. I was born in Utah and grew up visiting here. My grandfather lived in Kaysville and knew I was interested in culinary arts, so he would send me articles and keep me informed. That was one of the reasons I moved to Utah. I saw Salt Lake growing, and I wanted to be part of that.
How did beating Bobby Flay challenge or sharpen you as a chef beyond the kitchen?
Nick- I knew this was a show I had to do. I worked in his restaurant for six years; this was a guy I was side by side with. I took the opportunity, and it took me out of my comfort zone. I have always respected him; he has always represented himself as just ‘a cook,’ and I am ‘a cook’, that’s what we do, we cook food. It really helped me focus on the bigger picture of my career. I want to be the best I can be.
Is there a particular dish that defines you as a chef?
Nick- The Asian sea bass has been on the menu since day one and represents the kind of cooking that I enjoy. I utilize a lot of flavor profiles that I grew up eating. The innovation for that dish was taken from another dish, tacos al pastor. I took that concept and recreated it.
Where did you learn to cook?
Nick- I didn’t cook much growing up, but I watched a lot of cooking-oriented TV shows. As soon as I got out of high school, I did a stage at a restaurant. They put me right on the line, and I got to cook with some of the cooks there. They gave me a job for the summer. I worked every station in less than a year; I was really sucked into it.
Salt Lake City is now being scouted for the Michelin Guide. What does that mean for you personally and for the city’s evolving food scene?
Nick- I think it is fantastic. I thought Salt Lake was at least three years out for this. I am super excited about it. All we have to do is stay consistent and very good. I have always paid attention to details. I want everyone to feel like they can come to Urban Hill. The opportunity is here to present, so let’s do it!
"This is such a challenging job, and the pressures are so high, so many break, and I am determined never to break.-Nick
Fun Facts with Nick
What are you listening to-
Old School 90's Hip Hop
What are you obsessed with-
I love Mexico. I want to learn more knowledge from Mexico. I love the ingredients. I have learned how to speak Spanish by working in a kitchen for 25 years. For me, it was free school.
Words you live by -
"Through every dark night, there's a bright day after that. So no matter how hard it gets, stick your chest out and keep your head up and handle it." Tupac Sakur
"Happy Cooking" -inspired by Jacques Pépin