Nick Curtola is the head chef of the Four Horsemen. Raised in Northern California, where he attended culinary school and trained under Camino’s Russell Moore, Curtola would later spend time in Piedmont, Italy, butchering goats and making pasta by hand, before eventually moving to New York. After working at the dearly departed Franny’s, Curtola settled down at the Four Horsemen, where he has been cooking for the last seven years.
We have updated our Privacy Policy, effective June 29, 2020, to clarify how we collect and process your personal data. By continuing to use this website, you acknowledge that you have read and agree to the updated Privacy Policy.
