Nick Anderer

Nick Anderer is the executive chef of Maialino, a neighborhood Roman trattoria located in the Gramercy Park Hotel. Born in Indiana and raised in New York City, Nick studied art history at Columbia University and fell in love with Italian food while studying abroad at Trinity College’s Rome campus. Over the course of a year spent exploring Italy’s food and wine, Nick realized his dream to become a chef. Back in the United States for his senior year of school, Nick’s culinary career began at Buzzy O'Keefe’s The Water Club. Upon graduating, Nick went on to work for Larry Forgione at An American Place, Rose Hill and Manhattan Prime. From there, Nick serves as both a pastry cook and a line cook in the kitchen of Babbo under Mario Batali and Gina De Palma, with most of his time spent honing his skills at the pasta station. Working at Babbo fueled Nick’s passion for Italian cuisine, and he subsequently took a position in the kitchen of San Giorgio et il Drago in Milan, where he spent six months. Back in the United States, Nick landed at Gramercy Tavern where he cooked for six years (initially under Chef Tom Colicchio and then for Chef Mike Anthony) before opening Maialino in November of 2009.