Our executive chef, Nicola Vincenzo Cinquegranna, a first generation Italian American, makes his 60 years of cooking experience the primary ingredient in high quality, authentic foods for your restaurant.  Chef Nick has been making his family's recipes since he was 12 years old.  He studied Cajun Creole under legendary chef Paul Prudhomme in New Orleans.

Today, Chef Nick's offers a range of soups, sauces, spice blends, and fryer/oven ready specialties for your restaurant.  The food creativity and quality is fit for a "fine dining" setting but is priced for restaurants catering to middle income families.

We're able to provide the unique combination of high quality with affordability by limiting our menu to a realistic number of offerings and just-in-time preparation combined with one week lead time for customer orders.  We also limit our customer base to restaurants Indiana counties close to our kitchen in Carthage, Rush County, Indiana.

Our current service area includes these counties:  Rush, Henry, Shelby, Hancock, Decatur, Wayne, Fayette, and Franklin.

All our foods are either shelf stable or refrigerated (never frozen).  We deliver to our entire service area on Monday's, Wednesday's, and Friday's so your order is delivered as close as possible to when it was cooked.  Because we use the freshest ingredients we can source our prices change with current market costs.

We do not currently offer our products for non-commercial customers

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