Executive Chef Nick Petruska
Chef Nick is a native of Southwest Michigan. He began his hospitality career in the front of the house, bussing tables at the Beacon Club. He attended Kalamazoo College, KVCC, and Michigan State University before heading to Florida Culinary Institute located in West Palm Beach, Florida.
Chef Nick began his kitchen training as a Roundsman for C.A. Muer Corporation, Joe Muer's Seafood in Boca Raton, FL and Chuck and Harold's of Palm Beach, FL. After a stint as Garde Manger Chef at Boca Point Country Club in Boca Raton, FL, Chef Nick returned to Michigan as the Pastry Chef at Webster's in the Kalamazoo Radisson Plaza Hotel, later becoming Chef de Cuisine.
Maxfield's Inc. hired Nick as Executive Chef in 1999, where he brought "big city" flavors to their family owned, well-established fine-family dining facility in rural Edmore, Michigan.
In 2003 Chef Nick accepted the position of Presidential and Catering Chef with ARAMARK Corporation, Campus Dining Division at Central Michigan University.
In October 2005 Chef Nick was hired as the WMU Catering Executive Chef at Western Michigan University. Nick adds his culinary expertise and approachable personality to a well-founded WMU Catering operation serving all of campus and the surrounding Kalamazoo community.