Nick Dlugoss
Betts at Kimpton Schofield Hotel | Cleveland, OH
July 2025
At 16, Nick Dlugoss needed a job. Rather than work in a fast food restaurant like his dad suggested, he got a dishwashing gig at Saucy Bistro in Rocky River, Ohio. That random job soon turned into a career for Dlugoss, who spent the next 12 years working his way up from line cook to sous chef to head chef of the restaurant. During that time, he was drawn to the fast-paced environment and camaraderie of the kitchen, but it wasn’t until he met Chef Jill Vedaa that everything clicked for him. The two chefs forged a lasting friendship at the restaurant while Vedaa taught Dlugoss how to work and lead with both compassion and finesse.
Dlugoss left and started working for Aladdin’s Eatery, running their Crocker Park and Independence locations, before joining the team at Barrio. As executive sous chef of the taco restaurant, he managed several regional stores and ran the off-site catering program. After a stint at Chris Lieb’s Butcher and the Brewer working under Chef Jerry Rush, Dlugoss went on to run the food program at Nano Brew, where he spent the next four years of his career. In 2021, he became the head chef at Banter, cooking at their East Side location as they built up their new West Side outpost.
Three years later, Dlugoss’ old friend, Vedaa, got him an interview with the team at Kimpton Schofield Hotel. He joined the team in November 2024 and soon took over Betts, the in-house restaurant, in January 2025. Since then, Dlugoss has facilitated a positive and communication-focused kitchen culture, updated Betts’ modern American menu, and overseen numerous banquets and events at the property.
