Born in Mt. Vernon, NY, Nick Mautone has spent most of his professional life in the hospitality and food service industries. Nick began his life in food service working for his grandfather’s company— Brunetto Cheese in Yonkers, NY. Working within the framework of his family business, Nick shaped the core values upon which his subsequent career has been based.

While attending Fordham University for business administration, Nick worked in local restaurants and catering businesses to put himself through school. He began his education as a pre-med major but changed his focus after giving in to his passion for food, wine and hospitality.

In 1982, along with his three brothers and three sisters, Nick opened “American Pie.” Located on Manhattan’s Upper West Side, American Pie was a N.Y. favorite for nine years. American Pie specialized in serving innovative deep-dish style pizzas, with both traditional and non-traditional fillings, and homey dessert pies and cheesecakes in a casual and family friendly atmosphere.

In 1990 Nick turned his focus to the fine dining arena. Joining the management team of the three-star restaurant, Gotham Bar and Grill, sharpened the service aspect of Nick’s management skills. For three years at Gotham he handled staff training and education and increased the restaurant’s overall profitability.

In 1993 Nick was recruited to “right the ship” at the highly acclaimed waterfront restaurant, the Hudson River Club, in New York’s World Financial Center. As the General Manager of HRC he oversaw the day-to-day operations of a multi-faceted facility which included a large-format, in-house catering facility, an off-premise catering business handling parties of 1000 or more guests, and an à la carte dining room which served 300 lunches daily.

Looking to broaden his horizons, Nick joined the highly respected co-owners of Gramercy Tavern, Danny Meyer and Tom Colicchio, in 1995. It seemed like a perfect fit for three entrepreneurial spirits, each with strong family values and a common belief in “Enlightened Hospitality.” As the Managing Partner of Gramercy Tavern, he helped create and maintain what became the number one rated restaurant in New York, widely considered one of the best restaurants in America and on anyone’s list for one of the best in the world.

Currently, Nick operates two multifaceted food service, management and consulting companies. Both companies are forward thinking organizations focused on extraordinary levels of excellence, balanced leadership and community involvement. With Partner Don Pintabona, Nick is the Operating Partner of The Alexis Group which consulted to the Atlantic Hotel in Fort Lauderdale, as well as all food service facilities for the hotel and Citarella Restaurant & Retail Stores. Mautone Enterprises has consulted to such restaurants as Amuse, The Carlton Hotel & Country by Chef Geoffrey Zakarian and 6-Penn Kitchen in Pittsburgh. Other projects include the iconic Il Buco in Noho, The New French in Greenwich Village and Nick and Eddies in Minneapolis. More recently, Nick assisted Chef Ed Brown on the highly regarded 81-Restaurant which opened February 2008 and the Ligne Rosset designed Apiary on Third Avenue in Manhattan. Currently Nick Mautone is partnering with TV celebrity and author Rachael Ray on a new restaurant concept “Bar RR”.

In addition to restaurants, Nick works with beverage companies to assist in their marketing & brand management, training of sales & distribution teams, new product development and mixology. Some clients include Grey Goose Vodka, VeeV Açai spirit and Beleza Pura Cachaca.

Nick authored his first book “Raising the Bar: Better Drinks, Better Entertaining” published by Artisan and released in November of 2004 and is currently working on his second and third book projects. He has been a contributor to Everyday With Rachael Ray, Cargo and Chow magazines writing about food, beverage and spirits. He has appeared as a guest on 30+ television shows and radio programs talking and educating about food, wine and spirits.

Nick is an acclaimed wine judge having judged in such prestigious competitions as the LA County Fair, Dallas Morning News Wine Competition and the NY Wine and Food Classic. He has shared his knowledge by teaching classes at the Institute of Culinary Education. Nick is a board member of the New York State Restaurant Association Manhattan Chapter and sits on its legislative council. He also has been the keynote speaker at lectures given by The New York State Restaurant Association.

Strongly believing in active participation in the community, Nick works with many local and national charities. He is an active Board Member of City Harvest and has been an advisor and fundraiser to other non-profits focused on hunger relief and poverty alleviation.

Outside of the restaurant Nick devotes his time to his daughter Alexandra, son Nicholas and wife Terri Ludwig. A dedicated amateur astronomer, his favorite pastimes include reading, cycling and golf.