After training at some of the world’s most acclaimed restaurants. Riveted by the farm-to-table cuisine of the Hudson Valley, Nicholas now features local farmers, makers and artisans on his food blog Farm2ChefsTable.

Eat your way through the seasons with family, friends and Farm2ChefsTable.

Farm2ChefsTable brings people back around the dinner table to savor the bountiful bread basket that is the Hudson Valley.

Private Dining

Eat your way through the seasons with family, friends and Farm2ChefsTable. Simply tell Chef Nicholas what you’re craving. He will create the perfect menu for your special occasion, keeping your unique tastes and dietary preferences in mind. Local, seasonal ingredients will inspire dinner conversation, ensuring the success of your event with a meal that not only tastes delicious, but also builds lasting memories.

Private Cooking Classes

Sharing is caring! Chef Nicholas Leiss would be delighted to teach you recipes, techniques and insider chef tips during a private, interactive cooking class designed to make cooking in your own kitchen a fun and enjoyable experience.

Culinary Consultancy

As a restaurant consultant, Chef Nicholas Leiss is a trusted ally when it comes to turning concepts into a reality. With more than 20 years of culinary experience ranging from fast casual to banquets and Michelin-star dining, he has worked under some of the world’s top chefs and restauranteurs. His goal is to maximize the profitability of your business with unique insights and guidance from a chef’s perspective. Merging culinary skills and business strategy, Chef Nicholas is passionate about helping you unlock the true potential of your restaurant idea. Contact him today to start planning a menu that fits your concept. He will work closely with you to develop the ideal staff and kitchen design. Private cooking lessons are also available.

“So starting this July, over five months Leiss will be put all his knowledge and connections to use in a series of four exclusive farm-to-table dinners held in the pasture at Hover Farms. Leiss fell in love with the place when interviewing proprietor James Himelwright for his blog last year. Himelwright’s Red Devon cattle are grass fed, and his chickens are pasture raised, falling in line with Leiss’s sustainable sensibilities. Leiss will be dry aging Hover Farms beef for 90 days in preparation for the first dinner.”

Emma Cariello, Chronogram

Book a Cornucopia Farm Dinner Today