Hailing from the Midwest, Executive Chef Nick Dellinger started his culinary career as a dishwasher in his family’s restaurant. The experience solidified his interest in the hospitality industry, and he set out to learn every aspect of the family business.
Nick expanded his skill set, creativity, and understanding of traditional European cuisine by studying and working under a Danish master chef. He worked in critically acclaimed restaurants in Las Vegas and the Caribbean, where he cultivated culture, cuisine, and his passion for the sea.
When he’s not making mouths water with incredible Creole-inspired creations at Lucky Shuck, Nick loves to free dive, fish, snorkel, and spend time with his wife and their dogs. He is happy to be a part of the South Florida culinary scene, and loves exploring everything this area has to offer – sun, sand, and, of course, fresh seafood!