Molly Nickerson’s love for cooking started at a very young age and has been a prominent force in her life ever since. After high school, Molly went on to work in catering which is where she began to consider a life in the hospitality industry. It was this experience that ultimately led her to decide to enroll in Hyde Park’s, Culinary Institute of America.
Upon graduating from CIA, Molly went on to the kitchen of Pierre’s in Morristown, NJ where she started as a line cook and eventually became the sous chef. After 3 years at Pierre’s, Molly was ready to take on a new challenge and head for the kitchens of New York City. For the next 2 years, Molly worked at Sorella and then Lincoln, where she honed her Italian cooking skills, as well as her butchering skills. In the summer of 2011, Molly decided to take on a new feat and began her career with Marea, Chef Michael White’s 2 Michelin star eatery. She learned a multitude of different stations, including butchery, pasta and saucier. After a short leave in 2014, Molly returned to Marea in 2015 where she became the sous chef and part of the opening team for Vaucluse, Altamarea Group’s only French restaurant. Having excelled over the years within the company, Molly was recently promoted to Executive Chef of Marea, running one of New York City’s busiest kitchens.