About Executive Chef Nicole

For the past 2 years, Nicole Pederson has been the Executive Chef at Found Kitchen and Social House in beautiful Chicago. The restaurant holds up to 110 guests and specializes in New American cuisine. With over 14 years of experience, Nicole wows us with a signature dish "Harissia Roasted Corn with Okra and shisito peppers ".

Press & Awards

nominated for peoples choice "Best New Chef" great lakes 2014 Best New Restaurant - Chicago Magazine - 2012 http://www.foundkitchen.com/press/

Nicole's Bio

Executive Chef Nicole Pederson joined forces with Amy Morton to head the kitchen as Executive Chef at Found. Nicole’s cooking offers a seamless integration of Spices and flavors from around the globe that speak directly to the heart of New American cooking. In her early 20's she enrolled in culinary school at the newly-opened Art Institute of Minneapolis. Upon graduation, Pederson returned to France to not only experience more of the amazing food and culture, but to gain solid work experience. She spent time working at Hotel Bellevue, an innovative gastronomic restaurant in the southwest of France. Next a move to Vail, Colorado where she began working as a line cook at La Tour, a French-American restaurant in the heart of the ski village. There, she moved up the ranks to the role of Chef de Cuisine, where she spent two years running La Tour’s kitchen. Next Pederson moved to New York City, where she staged at many top restaurants in Manhattan before joining the team at the famed Gramercy Tavern. Eventually, her Midwestern heartstrings pulled her full circle, and she moved to Chicago in 2007 to work with Karen Nicolas (named one of Food & Wine’s Top 10 Best New Chefs). She then took the post of Sous Chef at Lula Café in Chicago’s Logan Square neighborhood, the pinnacle of the local food movement in Chicago. Most recently, Pederson held the post of Executive Chef at C-House Restaurant, the acclaimed restaurant from Top Chef Master Marcus Samuelsson. At C-House, Pederson had the privilege of assisting at the White House for the Obama Administration’s first State Dinner, preparing a meal for the first family, Prime Minister Singh of India, and 300 of their guests. Pederson takes a simple and seasonal approach to her cooking. According to Samuelsson, she is “akin to a young Alice Waters with a passion for pure, simple food and a true understanding of the beauty in flavor combinations.”