Chef Nick Curtola of The Four Horsemen - Biography

Brooklyn, NY

September 2017

Originally from the San Francisco Bay Area, Nick Curtola got his start cooking at Camino in Oakland with Chez Panisse alum Russell Moore. The wood-fired, seasonally sourced cuisine left a mark on Curtola and his would-be career. 

After a year of regional Italian cooking in Piedmont, Italy, Curtola returned stateside and joined the kitchen at Franny’s in Brooklyn. In 2012, he took a sojourn from rustic Italian cooking to work in the kitchen of Gladys, a wood-fired Carribean Jerk shack in Crown Heights with a Bib Gourmand. Not yet ready to settle into one kitchen or cuisine, Curtola spent time staging at Andrew Tarlow’s unfussy Italian temple, Roman’s, in Fort Greene, followed by more far-flung work around Europe—in London, Amsterdam, and at Noma in Copenhagen.

In 2015, Curtola was tapped for the opening executive chef role of Williamsburg’s The Four Horsemen. He spent a year developing the menu for the wine bar, cooking vibrant vegetable-forward dishes to pair with one of the city’s most eclectic natural wine cellars. The Four Horsemen quickly became a neighborhood favorite and garnered praise from local publications, including a nod from New York Magazine as one of the best restaurants in Williamsburg.