Nick Kelly grew up in Napa Valley, where family, food, and seasonal cooking were a way of life. He started early, working for his parents’ catering company through his teens, before heading to the Culinary Institute of America in Hyde Park. He completed his externship at Martini House in St. Helena and stayed on, rising to Sous Chef. Later, he led the kitchen at barbacco eno trattoria in San Francisco, diving deep into regional Italian cooking.

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In 2016, he stepped away from the line and spent three months cooking his way across Italy. Five restaurants. Five regions. Dozens of ways to approach the same ingredient. That experience, learning firsthand how Italians think about food, seasonality, and simplicity, still shapes every dish he cooks.

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In 2018, he opened Altovino in San Francisco’s Nob Hill neighborhood, where he still serves as Executive Chef. Barberio is his latest project, shaped by everything he’s learned along the way.

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Nick’s food starts with the ingredients. He’s built strong relationships with local farmers, ranchers, and fishers, and you’ll often spot him at the market picking up what’s freshest. What goes on the menu is guided by what’s coming through the door, and by a deep respect for the ingredient, the region it comes from, and how it’s traditionally used. It’s about seasonality, tradition, and cooking and leading with care.