Nick Malgieri is a famous American pastry chef, educator, blogger, baking teacher, and author. Nick Malgieri was the first chef to lead a workshop at the James Beard Foundation headquarters.
Nick Malgieri came into this world September 30, 1947. Currently he is 75 years old and his birth sign is Libra. He is originally from Newark, New Jersey, USA. His parents are Nufre and Antoinette (LoConte) Malgieri. Speaking of education, he graduated from the Culinary Institute of America and continued his studies in Switzerland.
Nick started his career as a pastry chef at the Hotel de Paris, the Sporting Club in Monte Carlo and also at the Reserve de Beaulieu in France. Also in New York, this chef served as an assistant pastry chef at the Waldorf Astoria, as a chef at Paine Webber, Inc., and as a pastry chef at the Board Room, a private club.
He began teaching in the New School Culinary Arts Program in 1979. After two years he became chairman of the baking department. He also developed and taught the professional baking curriculum for the New York Restaurant School and authored the baking section of the restaurant school textbook.
This personality has served as a consultant for Inhilco, Inc. and restaurants and confectioneries across the United States. He also worked as the American national spokesperson for Switzerland Tourism’s food and wine program. Today he leads the baking program at the institute for culinary education and is a guest lecturer at many cooking schools.
Additionally, since 1985, Nick has performed at culinary events throughout North America and at the Smithsonian Institution. This personality has appeared in various television credits including Chef du Jour, Bakers Dozen, Cook’s Choice, Cooking Live and Sara’s Secrets on the Food Network.
Nick is Associate Editor of Dessert Professional magazine and was the American correspondent of the Italian magazine La Pasticceria Internazionale and Editor of Dolce Italia (a publication of the Italian Trade Commission).
This personality is the author of The Modern Baker, 2008. It was nominated for an IACP award. In addition, his book Chocolate is the winner of an IACP/Julia Child Cookbook Award for Best Baking Book of 1998, and his book How to Bake received a James Beard Foundation Cookbook Award for Best Baking Book of 1995.
This personality is also known for his book “Cookies Unlimited”. It was nominated for a James Beard Foundation cookbook award and was included in Food & Wine magazine’s Best of the Best list in 2000. Likewise, Nick was voted one of America’s Top Ten Pastry Chefs in 1998 and 1999 by Chocolatier and Pastry Art and Design Magazine.
And in 2003, he was made Chevalier de l’Ordre de la Channe du Valais for his efforts in promoting Swiss gastronomy and culture in the United States. He is also a member of the International Association of Culinary Professionals, the Italian Federation of Chefs, Bakers Dozen East, the Amicale Culinaire de Monaco and the Societe Culinaire Philanthropique in New York.
This chef has a very private life. Therefore, he has always been reserved about his personal life. There is no information that Nick has any relationships or affairs. It is also not known if he is married and has children or not. There is also no record of Nick’s previous relationships.
Nick has not mentioned his height and weight to the public. However, he is of average height and weight. In addition, he has a good physique. Likewise, his other body measurements including chest-waist-hips, dress size, shoe size, etc. are not known. He also has white hair and light brown eyes.
Social Media and Wealth
His Twitter account @NMalgieri has gained over 1,000 followers. He has gained more than 4,000 followers on his ‘@nick_malgieri’. Instagram Side. And his Facebook page has amassed over 1.2k followers.
This amazing chef surely earns a lot of money from his career as a chef. However, his net worth and other earnings are not yet published on the internet.