Born and raised in Buffalo, Nickel City Chef Jennifer Boye is a graduate of ECC. She got her start at Transit Valley Country Club, where she was able to practice the art of cooking and baking for large groups. After almost four years as Executive Chef at Fiddleheads in Allentown, she became Executive Chef of the Mansion on Delaware Avenue. She is also partner in the well-loved Fables Cafe, located in the downtown central Library. Boye knew at an early age that cooking in a professional setting was in her future. She comes from a family of talented cooks and food lovers, and virtually every family gathering would turn into a culinary event.
Buffalo native Nickel City Chef Adam Goetz’s love of cooking comes from a youth spent in kitchens. As an adult, he moved to Colorado to serve as Executive Sous Chef at the revered Castle Pines Country Club. Next, Goetz moved back to the East Coast to become Executive Chef Saucier at the famed Waldorf Astoria Hotel. He returned to Buffalo to head the re-opening of the Statler Towers, and now Goetz satisfies Buffalo’s foodies at CRAVing restaurant, a popular eatery in the heart of the Hertel Avenue business district.
Nickel City Chef Brian Mietus’s journey took him from the kitchen of his mother’s hot dog stand to the New England Culinary Institute, Nantucket, and Vail. As Chef de Cuisine, he had the privilege of preparing a James Beard dinner and being featured in Wine Spectator. In 2001, Mietus returned to Buffalo and the role of executive chef in the kitchen of the venerable Oliver’s. After a stint in the kitchens of Tempo under Chef Paul Jenkins, in 2005 Mietus assumed the role of Executive Chef at Bacchus Wine Bar & Restaurant where, two years later, he was made a managing partner. In 2013, after an extensive remodel, Mietus bought his partner out and is now the owner and executive chef.
Nickel City Chef JJ Richert got his start at 15 as a dish dog for a local country club. His passion for food took him to CIA, but after graduation he returned to Buffalo. Accepting a position at Nektar, he hired his brother Kevin as a sous chef and later opened Prime 490. It wasn’t long before Richert, his wife Cynthia, and his brother Kevin opened Torches, a four-star restaurant that pushes the boundaries of traditional fine dining. The team launched Tonawanda’s riverside BBQ joint, Smoke on the Water, in the summer of 2012.