Nicholas Iaboni
Chef de cuisine, Bar Prima, Toronto
According to his colleagues, Nicholas Iaboni’s success comes from his consistent quest for excellence.
“The leadership and kitchen culture that Nick has created has been his strongest asset,” says Cameron Dryburgh, director of Operations, La Palma, Constantine, Bar Prima. “He has the natural command and respect given to an old school chef well into his career. However, his youth and enthusiasm mean that voices are never raised. He calls a busy kitchen with a conversational volume.”
A graduate of George Brown College’s Culinary Arts & Management program, Iaboni began his career as a line cook at Eagle Nest Golf Club. His natural leadership skills and culinary prowess have led him on an upward trajectory and today he helms the kitchen at Bar Prima as chef de cuisine, where he nourishes and mentors the kitchen team.
“Through his mentorship and demeanour, he has built a team devoted to his success,” says Dryburgh. “Nick is setting the new standard for a head chef. He is a leader in culinary development and a name to watch as a head chef in our industry.
