Derek Wagner opened Nick’s on Broadway in Providence, Rhode Island in 2002, when he was just 24 years old. With a focus on seasonally inspired, locally supported, soulfully driven food and sincere service, Nick’s quickly grew from a modest 18-seat space to it’s current 55-seat acclaimed restaurant.
Wagner has developed and fostered relationships with local growers, producers, farmers, fishermen and artisans. Whatever can’t be produced or grown in the on-site gardens at Nick’s, they source carefully, thoughtfully, and locally, whenever possible.
Wagner’s passion for food, community, collaboration and a strong desire for his work to have a meaningful impact lead him to join Chefs Collaborative, where he serves on the national board. He has been nominated for The James Beard Rising Star Award twice, been featured on the Food Network and BBC America, and been written about in Food & Wine, Esquire Magazine, GQ Magazine, Playboy, Travel & Leisure, Clean Eating Magazine, The New York Times, The Boston Globe, and The London Independent, to name a few. He has also contributed to several books including Harvest to Heat, The Chefs Collaborative Cookbook, Eat Shop and several local Rhode Island cooking and restaurant books. Nick’s has been named “One of the World’s Best Restaurants” by Fodor’s International Travel Guide.
