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Nick Ruscitto first came to Atlast in 2019 as a consulting chef. He has since joined full-time as the company’s Chef and Culinary Visionary, bringing over 12 years of restaurant and culinary experience to help build Atlast’s meat-free products.

Along with being a classically trained chef, Nick has opened multiple restaurants and spearheaded the development of new concepts and recipes for several locally renowned establishments.

During a six-year stint as the executive chef at a premier fine dining restaurant, Nick received national recognition for his work. Nick hopes to continue building his valuable skill set while sharing his industry insight that will strongly support the mission of Atlast Food Co.