03/26/2026
After more than six years with us, we’re saying goodbye to Chef Nick.
Over that time, Nick helped guide the kitchen through many chapters: from the early days of putting food in boxes, to our cook-at-home meals, to leading dinner service through our Feast With Us family style tasting menus. He also deepened our relationships with the farmers, foragers, butchers, fishmongers, and bakers who shape our ever-changing seasonal menus.
His generous and unconventional approach to cooking left a lasting impression, and inspired our team and guests to think out of the box and embrace the unexpected. Goat pastrami, uni ice cream, devil’s club ranch, candy cap panna cotta, salal berry mole. These are only a few of the many dishes that pushed what Part & Parcel could be.
If you have a favourite dish, a memorable night, or a note you’d like us to pass along, we’d love to hear it. Just reply to this email or send us a note through the button below. We’ll be sharing these with Nick.
As we move forward, Chef Christina and the rest of the kitchen team will continue to lead the menu with the same thoughtful, seasonal approach you’ve come to expect.
We’re grateful for everything he’s built here, and excited for what’s ahead, for him and for us.
