Erica Denise Nicholl
Erica Nicholl is an accomplished private chef and culinary consultant based in Palm Beach Gardens, Florida. With over 20 years of experience in the culinary industry, Erica has honed her skills across a variety of high-end settings, including yachting, luxury hotels, fine dining establishments, and private estates. She specializes in creating personalized meal plans and bespoke dining experiences tailored to the preferences of ultra-high-net-worth clients, seamlessly blending gourmet sophistication with comfort classics.
Throughout her career, Erica has held key culinary roles that showcase her versatility and leadership. She served nearly a decade as a private chef in the Miami-Fort Lauderdale area, led kitchen operations as Executive Chef at Pilar Restaurant and Bar, and contributed her expertise as Chef de Cuisine at Culinaire International and Café 43 at the George Bush Center. Additionally, she refined her craft at prestigious Rosewood Hotels & Resorts, where she held positions ranging from Sous Chef to Executive Pastry Chef, further demonstrating her wide-ranging culinary mastery.
A graduate of El Centro College with an A.A.S. in Baking and Pastry, Erica combines formal training with practical experience to deliver exceptional culinary experiences. Fluent in Spanish, she brings both cultural insight and technical skill to her work, designing menus and catering strategies that elevate client events and daily dining alike. Today, as a UHNW meal plan consultant, Erica continues to innovate in the culinary space, leveraging her extensive experience to enhance every aspect of her clients’ dining experiences.
• Dallas College El Centro Campus - A.A.S.
What do you attribute your success to?
I attribute my success to my genuine love for cooking and my passion for helping clients enjoy food that is both delicious and nourishing. Growing up in Texas, I got my start in a small family-owned bakery, where I learned the craft of creating pastries and wedding cakes. That early experience inspired me to pursue culinary arts school, which opened the door to a career as a respected savory chef.
My work eventually took me to Florida, where I had the privilege of cooking for high-profile clients aboard private yachts, including the families of Bill Gates and former President George W. Bush. Those experiences strengthened my commitment to excellence, precision, and service.
Today, I bring that same dedication to my own business, which I launched this year. I’m excited to grow, evolve, and continue doing what I love—creating memorable culinary experiences that truly serve and delight my clients.
What’s the best career advice you’ve ever received?
The best career advice I’ve ever received is that I can accomplish anything I set my mind to. That guidance has stayed with me throughout my journey, reminding me that focus, determination, and belief in myself are the foundation of every success I’ve achieved.
What advice would you give to young women entering your industry?
The advice I would give to young women entering this industry is to dream boldly and trust yourself. When an opportunity feels a little scary, that’s often the sign that it’s exactly the step you’re meant to take. Growth happens outside your comfort zone, and every courageous move builds confidence, skill, and resilience.
What are the biggest challenges or opportunities in your field right now?
One of the biggest opportunities in my field right now is the ability to build strong, community-centered culinary services. Having launched my own business this year, I’m excited to serve my community and their families with high-quality, nourishing, and beautifully crafted meals. While starting a business comes with challenges—such as building a client base and establishing brand recognition—I see these as opportunities to grow, connect, and create meaningful impact through my work.
What values are most important to you in your work and personal life?
The values that are most important to me in both my work and personal life are health, care, and dedication. I prioritize taking care of myself—having been bodybuilding and competing for the past three years has taught me discipline, resilience, and the importance of setting goals. I carry that same passion into my work, creating healthy, nutritious meals that help others feel their best. Outside of work, my three dogs are my world, and caring for them brings me joy and balance. Overall, I strive to live and work with intention, nurturing both myself and those around me.