Chef Nicholas Vogel was raised in the restaurant business. Drawing inspiration from watching his family operate a bar in Philadelphia and learning how to prepare dishes from his mother and grandmother, cooking came naturally to him from an early age. He went on to gain experience in bartending, serving and restaurant management. And although he tried a different path in life—graduating with a degree in finance from Coastal Carolina University and working briefly in that industry, the allure of cooking quickly drew him back in. Nick worked as a line cook at the acclaimed Ebbitt Room in Cape May, NJ and as a farmhand at nearby Beach Plum Farm. After nearly three years as a chef in Washington, DC, he headed north to Sag Harbor, NY, taking over the kitchen at Baron’s Cove as the restaurant’s Executive Chef.