“A distinctive Suarez style has emerged, marked by crowd-pleasing excess ... Mr. Suarez has learned that a heavy hand with fat and salt is an asset.” —The New York Times
At the Backyard Cooking Company we want guests to interact with the chef,
peek inside the pot, and become part of the cooking process.
Create your event around our many food offerings.
“I think we’re going to be eating a lot of macaroni and cheese on a hot dog all over the country ... There’s some genius in that macaroni and cheese.” —Bobby Flay
Nick’s time as assistant tasting coordinator at Wine Spectator magazine refined his wine knowledge and sipping techniques. After five years he put office life behind him and stepped into the kitchen as a line cook at Danny Meyer’s The Modern. He emerged an exceptionally disciplined cook with a lack of sleep.
After Nick won The Great Hot Dog Cookoff in Brooklyn, Bobby Flay challenged him to a Throwdown on Food Network.
Nick won with a bacon and leek macaroni and cheese hot dog that to this day still astounds and amazes people.
In spite of the thrashing, there were no hard feelings and Bobby Flay invited Nick over for a segment on Grill It!
Nick co-founded the Food Experiments, a national series of amateur cook-offs sponsored by Brooklyn Brewery. He met home cooks across the nation who inspired him with their unconventional cooking and reinforced the fact that food always creates community.
The day he turned 30 years old, Nick hosted a luxurious crawfish boil for his friends and family, changing his outlook.
He decided to cook up his own venture — the Backyard Cooking Company was born.
“Nick provides balance, some thoughtfulness and a little bit of suaveness to the equation.” —Brooklyn Brewery
Hudson Valley, New York