Nicholas Fulginiti
District Winery | Washington, D.C.
February 2026
Nicholas Fulginiti first discovered a love for cooking while working a part-time restaurant job in Atlanta, Georgia, where he grew up. Although he had been shaped by the customs and flavors of his Italian roots, Fulginiti did not consider a career in hospitality until gaining hands-on experience in the kitchen. In Atlanta, he joined the team at Murphy’s, where he worked his way up from line cook to sous chef under the guidance of Chef Ian Winslade. Later, he dove headfirst into butchery and charcuterie while working under Rising Stars alum Linton Hopkins at Holeman and Finch.
After a stint at St. Cecilia in Atlanta, Fulginiti moved to Washington, D.C., and joined the team at The Duck & The Peach, where he served as executive sous chef. In 2022, he became the chef de cuisine of District Winery before eventually taking over as executive chef. At the Navy Yard winery, tasting room, and event space, Fulginiti has brought the Southern American and Italian flavors of his childhood into focus. With simple yet bold dishes, he showcases the natural flavor and variety of seasonal, locally sourced ingredients while creating opportunities for his staff to learn and grow.
