Today we’d like to introduce you to Nick Snyder
Hi Nick, we’d love for you to start by introducing yourself.
My journey into the culinary world started in 2008, but the seeds were planted long before that. As a parent, I was always involved in school and sports events, often cooking for fundraisers at home games. It was something I enjoyed, but at the time, I didn’t see it as a career path.
Everything changed when I attended a corporate retreat and realized that what I was doing professionally wasn’t where my true passion lay. Shortly after, I attended a friend’s wedding in Las Vegas, where the bride’s brother-in-law, a former sous chef, introduced me to the fundamentals of cooking on a deeper level. Over the course of several days, we prepared breakfast and dinner for all the guests, and on the wedding day, we spent the entire day cooking for the reception. That experience was an eye-opener—it was the first time I truly felt the energy, creativity, and camaraderie that comes with working in a kitchen.
When I returned home, I reached out to a few contacts, which led me to an opportunity to train under Chef Leanne Kamekona, a well-respected local chef. She took a chance on me, and from that moment, my career in the kitchen took off. That single decision to step into a professional kitchen set me on a path that has shaped my entire career, leading me to where I am today.
Alright, so let’s dig a little deeper into the story – has it been an easy path overall and if not, what were the challenges you’ve had to overcome?
Absolutely not—it’s been anything but smooth. Everything that could go wrong, at some point, did. Unlike many who enter this industry fresh out of culinary school or at a young age, I started my professional journey as an adult with kids. I didn’t have the luxury of slowly paying my dues over 10 or 20 years—I needed to make a living immediately. That meant pushing myself harder, taking every opportunity, and relying on blind ambition and an intense work ethic to move forward.
Early in my career, I found myself traveling extensively, opening restaurants for Del Frisco’s Restaurant Group. I went coast to coast twice, working in different kitchens, under different pressures, with different teams. The challenges were constant—long hours, high expectations, and the grind of opening new restaurants. But through those experiences, I met countless cooks across the country, many of whom have gone on to become great executive chefs themselves.
Every struggle, every long shift, and every lesson learned in those years shaped me into the chef and leader I am today. The road was never easy, but looking back, I wouldn’t change a thing.
Alright, so let’s switch gears a bit and talk business. What should we know about your work?
: As an Executive Chef, my focus is on delivering exceptional dining experiences through craftsmanship, ingredient-driven cooking, and strong kitchen leadership. I specialize in high-quality, classic steakhouse cuisine, but what truly defines my approach is a deep respect for the craft, a relentless pursuit of excellence, and a commitment to mentorship.
Throughout my career, I’ve had the opportunity to open nine restaurants nationwide, working under incredible chefs like Leanne Kamekona, Sean O’Connell, and Thomas Dritsas. Those experiences shaped my philosophy—honoring tradition while continuously innovating. Now, leading the culinary team at Morton’s The Steakhouse, I strive to maintain the highest standards while fostering a culture of creativity and hospitality.
What I’m most proud of isn’t just the food we serve, but the people I’ve helped grow along the way. I’ve mentored countless culinary professionals, many of whom have gone on to become executive chefs themselves. That’s what sets me apart—my ability to develop talent and build strong teams while delivering an unforgettable dining experience. Great food is expected, but building a legacy through leadership is what truly matters.
Who else deserves credit in your story?
Success in this industry is never a solo effort, and I’ve been fortunate to have incredible mentors, teammates, and supporters along the way. Early in my career, Chef Leanne Kamekona took a chance on me and gave me my first real opportunity in a professional kitchen. From there, chefs like Sean O’Connell, Roger Liang, Sean Quinn, and Thomas Dritsas helped shape my culinary approach, instilling in me a commitment to quality, seasonality, and leadership.
Beyond mentors, my teams have been instrumental in every success. Opening nine restaurants nationwide wasn’t something I did alone—it took dedicated, talented professionals working together under immense pressure. Many of those cooks and chefs have gone on to lead kitchens of their own, and I take a lot of pride in that.
And of course, none of this would be possible without the support of my family. This industry is demanding, and having people who believe in you—especially during the long hours and tough moments—makes all the difference. Their support has allowed me to keep pushing forward, growing, and striving for excellence.
Contact Info:
- Instagram: Chefnicksnyder
- LinkedIn: Nick Snyder
