Texas native Nick Fine discovered his love for cooking during a summer job at a Yellowstone National Park resort. Since then, he’s spent time in the kitchens of five-star resorts in Scottsdale and Palm Springs before returning to Texas to cook at the Mansion on Turtle Creek under Chef Dean Fearing. He spent three years at Veritas in New York City and honed his technique with Chef Scott Bryan. He returned to Texas to work as a sous chef at Brennan’s of Houston. After the Brennan’s fire in 2008, Nick spent six years at Aspen’s The Little Nell as executive banquet chef before moving to Boulder to work with Steven Redzikowski at Oak and Acorn. Nick returned to Texas to open Ford Fry’s State of Grace as sous chef and then opened One Fifth, Chris Shepherd’s five-year restaurant that changes its concept annually, as chef de cuisine in January 2017. Nick was promoted to culinary director of Underbelly Hospitality in December 2017 and oversees menu development and execution for One Fifth, UB Preserv, Georgia James and Hay Merchant alongside chef/owner Chris Shepherd.