New York, NY and Brooklyn, NY
Nick Korbee opened Egg Shop in 2014 with Sarah Schneider, Demetri Makoulis, and Florian Schutz. He holds a BFA from New York University and began cooking professionally at Café Stella in Los Angeles while attending the California School of Culinary Arts Le Cordon Blu program. Returning to New York, he became the executive chef of Smith and Mills and has worked for the Five Leaves group in Williamsburg, Brooklyn, as the head chef of sister restaurant Nights and Weekends. He lives in New York City.