Nick Schiarizzi


Part-time Faculty

A third generation Chef, Nick Schiarizzi has followed the tradition begun by his grandfather, the Chef at the old Boston Lobster House and his father, the Executive Chef at the Copley Plaza Hotel in Boston.

Nick began his career at the Copley at the age of 13, working in the employee cafeteria and soon after in the kitchen as a breakfast cook. He completed the kitchen apprenticeship program at the age of 18 while pursuing an education in business. After serving in the Army and working in different positions in Culinary, Nick took his experience and opened a small restaurant and catering business in 1975, naming it after his dad, Domenic. Though the restaurant was successful, Nick saw that the future for him was in catering. By 2007 he had brought the company up to 2.5 million in sales, employing 170 full and part time staff, with a reputation as one of Boston’s premier catering companies.

In 2011, after 36 years in the catering business, Nick sold his company to pursue his dream of becoming a teacher in hospitality and culinary arts. Nick has taught at several technical high schools, volunteers for the Kids Cafe program for the Boston Food Bank, and most recently ran the Culinary Arts Department for Exploration Summer Focus Program at Newbury College. He is a consultant and volunteers much of his time to many in the industry, helping young entrepreneurs become successful food service professionals. He is a Certified ServSafe instructor and serves on several advisory boards for high school culinary arts programs.

Nick is the founder of the Caterers Committee within the Mass Restaurant Association, is on the board of directors of the Boston chapter of Les Amis d’ Escoffier Society where, he has been recognized several times for “bringing honor and prestige to the culinary profession” and is also a 30 year member of the local ACF chapter Epicurean Club of Boston, receiving the Edward S. Daly, ‘Chef of the Year’ award in 1992.

Nick loves to travel to new places, and has visited over 35 countries, most recently Russia and India. He is passionate about gardening, cooking, helping others, and being a mentor to those who seek a career in Culinary Arts.