In December 2020, Nick DiGiovanni was named one of Forbes 30 Under 30 Rising Stars in the Culinary World.
Nick is a 25 year old grad of Harvard, who was the youngest contestant to ever compete in the finale of MasterChef. He started cooking when he was only eight years old, and first worked in restaurants in high school, including an internship at Benu, a Michelin three-star restaurant in San Francisco. He ultimately decided to forego culinary school for Harvard, before deciding to leave for a semester to compete on MasterChef and then make it to the finale.
During his time at Harvard, Nick created the first-ever food concentration called Food & Climate, to figure out ways to address the environmental crisis through food. That soon led to a start of a new business venture called Voodles, which will help revolutionize the way kids eat vegetables.
Nick has partnered with brands such as Amazon, Nutella, Walmart, Lavazza, and many more. He has become the face of the gourmet seasoning brand, OSMO Salt and has participated as a guest judge the Culinary Institute of America’s, Forever Oceans 2021 charity cooking competition. He’s also been featured in Buzzfeed and Delish, and participated at the 2021 SOBEWFF Festival as the only digital native chef.