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Meet Our Chef

Executive Chef: Nick Palermo

A graduate of Syracuse University and the Culinary Institute of America, Nick Palermo’s life-long passion for food began during his teenage years where he worked his way through the kitchens of Central New York learning the nuances of the kitchen from the ground up. His passion did not go unnoticed even at this early stage of his career, and eventually led to training at the Five Star, Five Diamond rated Kingsmill Resort in Williamsburg, Virginia.

After his study at Kingsmill, Nick would begin his first foray here into the DC area, accepting a position under Chefs Jonathon Krinn and Jon Mathieson at the acclaimed 2941, eventually working his way to Sous Chef.

Three years later, Nick’s insatiable appetite for new and fresh ideas led him to Europe, where he participated in a month long stage at one the most acclaimed restaurants in the world, Hotel De Ville in Crissier, Switzerland. Returning from Europe, Nick accepted the position of Chef de Cuisine at Merchants Restaurant in Nashville, Tennessee, where he enjoyed rave reviews in the local press.

The lure of the DC restaurant scene beckoned again, however, when highly acclaimed Chef Ziebold of Cityzen, enticed Nick to return to the area. We followed Nick’s career for some time, and now, we are pleased to finally call him our very own right here at Old Angler’s Inn. A taste of Europe, a hint of the South, the sizzle of New York, it can all be found in Nick’s unique and ever-changing menu combinations as his travel to kitchens around the world tell their story.