Wine, chocolate, and food? What could be better!?! Handcrafted by Bissinger’s is a one-of-a-kind experience combining gourmet coffees, culinary craftsmanship, decadent chocolate, and a 24-bottle, self-dispensing wine wall to fill that trend-seeking crave that needs to be satisfied. The café serves dishes featuring traditional favorites combined with unique ingredients, and of course, served with a side of fun.
Nicholas Miller, Executive Chef
Nick has an undeniable passion for food and wine that extends into the development and nurturing of people. Nick is an artisan, a craftsman, a teacher, a businessman, and an industry leader. As the culinary ambassador, Nick’s talent and innovative spirit has allowed the company to grow and expertly execute each undertaking approached.
Nick began his career as a bus boy for Rick’s Café Americain, spending seven years educating himself in every aspect of the restaurant, learning that he could make people happy by doing something he loved to do – creating culinary experiences. Nick ventured on to California, where he was selected for an intimate externship under the tutelage of Jerry Comfort and David Frakes at The Hudson House Private Dining Room at the Beringer Wine Estates. Nick then proceeded to San Mateo where he was the lead line cook for Viognier, the showcase restaurant for the Draeger’s Marketplace where he won Best Restaurant South Bay by the San Francisco Chronicle.
Nick made his way back to St. Louis in 2002 joining the team at Harvest, a trendsetter of the farm to table experience. Nick spent 12-years focusing on local, organic, and sustainable ingredients and using innovative cooking techniques sought after by foodies throughout the Midwest. Under his leadership, Harvest won Restaurant of the Year in 2009 from St. Louis Magazine. Nick’s passion led him to become Harvest’s Owner and Operator, taking on the front of the house and a 200 bottle wine list, while continuing his culinary prowess.
Nick has continued to pursue his passion for wine. This spring he successfully completed the introductory level examination on his way to becoming a certified sommelier with The Court of Master Sommeliers.
With a commitment to service, Nick has helped develop the careers of 11 current Executive Chefs, two of which have been nominated for the James Beard Award.
In 2001, Nick graduated from the California Culinary Academy in San Francisco.