Chef Bio

Chef Nicholas Eisensmith started his culinary training in high school by attending the Vocational Technology School of Westmoreland County. Upon graduating in 2006, he began working in the industry to gain hands on experience. Shortly thereafter, he enrolled in the Pennsylvania Culinary Institute Le Cordon Bleu program in Pittsburgh. There he studied endless styles of cuisine, as well as took an interest in sommelier studies.

After the completion of the program, he again worked in several restaurants; learning new cooking techniques, and experimenting with multiple types of cuisine.

He eventually returned to the Greensburg area with his family. He worked his way up to become the Sous Chef for Juniper Grill in Cranberry Twp where he became skilled at smoking meats—a passion of Nick’s.

After the birth of his son, he accepted an Executive Chef position for the Touchdown Club in Latrobe in order to be closer to home. Recognizing his desire to learn more, he stepped back from this position and came to Tapped, where he spent two years honing his skills and experimenting with the aid and encouragement of Chef Pat. With all of these experiences and learning opportunities, as well as his extensive world travels, he is excited to share his love of food and culture with all of Tapped’s guests.

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