Nick Ritchie, Chef

With Napa Valley roots, a passion for culinary education, and extensive restaurant experience, Chef Nick Ritchie joined SKS in 2018 as Executive Chef during the opening of its state-of-the-art Experience & Design Center. Located in the heart of Napa Valley, the center showcases the brand's built-in luxury appliances and its "True to Food" philosophy.

Ritchie grew up immersed in fine food and wine, inspired by his father, who owned a small market in Napa wine country, who urged Ritchie to get a job in the culinary industry. At 13, he began working at Tra Vigne under Chefs Michael Chiarello and Carmine Quagliata, where his passion for world-class cooking took shape.

At 18, he attended the Culinary Institute of America in Hyde Park, New York, earning a degree in Culinary Arts. He continued his training with an internship at Sazerac in Seattle and later moved to Italy in 2002 to work as Chef de Partie at La Campagnola di Salò. There, he learned the language and mastered authentic Italian pasta and pastry techniques.

Though he fell in love with Italy, Ritchie returned to California in 2006, becoming a culinary director on Michael Chiarello's Food Network show, which went on to win a daytime Emmy. After nine seasons, he returned to the restaurant world as Chef de Cuisine at Bottega, leading to opportunities including contributing to the Bottega cookbook and cooking at the James Beard House.

Today, Chef Ritchie oversees SKS's culinary team, including leading demonstrations at various showrooms across the country to educate designers, builders, media and influencers about the benefits of the luxury appliance line and leading-edge technology.