Guest Chef Day Spring 2017  - Tuesday, April 4th 
Tickets are SOLD OUT for Guest Chef Day.

    Guest Chef Bio:

    Nicholas Ocando(Nick) joins us from Hibiscus Dallas, where he served as Executive Chef for two and a half years. Nick is passionate about quality ingredients and sources local products as much as possible. His love for cooking started when he was just 13 years old. He was inspired by helping maintain his family’s seasonal garden and watching his mother prepare home-cooked meals.

    After graduating with a culinary arts degree from Le Cordon Bleu at Atlantic Culinary Academy in 2003, Ocando began his professional career in Puerto Rico as executive chef at Blue Macaw, followed by his work as executive chef at Duffy’s Esperanza. He later moved to New Hampshire in 2008 where he joined Blue Mermaid as chef de partie. In 2009, Ocando was hired by Alain Ducasse Restaurant Group Worldwide, which led him back to Puerto Rico as sous chef at Mix on the Beach at the W Retreat and Spa. Ocando then moved to New York to serve as sous chef for Ducasse concept, Pinch. Most recently, Nick joined the Hibiscus team in 2014, where he cultivated a farm to table concept and a charcuterie program voted Top 8 in Dallas.

    In his new roll. He will lead the daily food and beverage kitchen operations including food preparation, kitchen sanitation, and daily inventory. He will also work towards executing the strategic plans for forecasting, budget management, cost control, and inventories.

    In his free time, Nick enjoys spending time with his wife, Monica, and twin daughters Marley and Madison.

    Guest Chef
    Each semester the College of Merchandising, Hospitality and Tourism invites a local chef to visit the Club. Students are given the opportunity to work alongside a culinary master preparing an exquisite luncheon Menu. Guest Chef Day is the most popular day of the semester and is always a sold-out event! Reservations are required for this special day, and the price is an incredible value at $11.00 or 1 ticket plus $3.00.

    If you are a professional chef and are interested in volunteering your time, please e-mail us at