Chef Nick Walters started his culinary career at The Sundance Bar and Grill at the age of 19. Nick realized he loved cooking and quickly moved to Toronto to follow the dream of becoming a chef. He attended George Brown College and completed the culinary management program. During his time in Toronto, Nick completed a formal apprenticeship under chef Jamie Kennedy. Chef Kennedy was an incredible mentor and visionary chef who was awarded the order of Canada in 2010 for his promotion of Canadian cuisine and the use of organic, sustainable and locally source food.
Chef Walters returned home in 2012 to work under his soon to be mentor Jeremy Charles at Raymond’s Restaurant, who shared a similar philosophy to Jamie Kennedy. Nick was at Raymond’s when it was awarded Canada’s best restaurant. Nick moved to the Merchant tavern as sous chef in 2015, and was promoted to chef de cuisine in 2016. In 2016 & 2017 The Merchant Tavern made the Canada Top 100 list. In 2018 Nick stepped away from the kitchen and spent 3 years trying to figure out a different career more in line with business management. This journey was an important one, but the call of the kitchen was too strong and in 2021 Nick rejoined The Merchant Tavern as the Executive Chef.