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 ultimately became sous chef. After 3 years at Pierre’s, Molly made her way to the kitchens of New York City, working at Sorella and then Lincoln, where she honed her Italian cooking and butchering skills. In the summer of 2011 Molly joined the team at Marea, Chef Michael White’s 2 Michelin star eatery. Focusing on all areas of the kitchen, including butchery, pasta and saucier. Then, after a short leave in 2014, Molly returned to Marea in 2015 to become the sous chef and part of the opening team for the anticipated opening of Vaucluse. Having excelled in many areas within the Altamarea Group over the years, Molly was recently promoted to Executive Chef of Marea, running one of New York City’s busiest kitchens.