Nick Griffo

Executive Chef

Born and raised in Syracuse, New York, Nick Griffo’s love for cooking began in the kitchen of his family home. His mother, a Louisiana native, taught him the fundamentals — and made gumbo by request every year on his birthday. Summers in Louisiana brought more food memories: seafood boils and the feeling that food could bring everyone together. 

At 17, Nick took his first job as a busboy and quickly found his way into the kitchen and never looked back. Graduating from the Culinary Institute of America in 2011, Nick’s career began with an internship at Maialino, where he developed a deep appreciation for Italian cuisine. He stayed with Union Square Hospitality Group for nearly six years, working at Blue Smoke and later joining the opening team at Porchlight. 

Nick then spent 4 years in Nashville, working at Rolf and Daughters and its sister restaurant, Folk. There, he gained a deeper appreciation for seasonal cooking, farmers markets, and wood-fired cuisine. Nick returned to New York in 2020 and held leadership roles including Executive Sous Chef at La Pecora Bianca and Chef de Cuisine at Lupetto. There, he gathered insight into what really matters in a kitchen — building a culture of respect, listening, and shared creativity.

Drawn by the team’s collaborative spirit and commitment to seasonality, Nick joined Sempre Oggi as Executive Chef in 2024. His leadership style is grounded in openness, allowing dishes to evolve through dialogue with his chefs and front-of-house staff alike. He continues to lead with humility and a love for food that brings people together. Under his leadership, Sempre Oggi has gained recognition from the Michelin Guide.