Nick Dugan

Executive Chef

A graduate of the Culinary Institute of America, executive chef Nick Dugan brings more than a decade of experience working in some of the most esteemed kitchens in America to Sorelle. Chef Dugan began his tenure with MINA Group in 2011 when he joined the team at Bourbon Steak in Washington, DC, training under Chefs Michael Mina and Adam Sobel. Focused and determined, he climbed the ranks to become sous chef and after five years, that same focus and determination earned him the opportunity to become chef de cuisine at RN74 in Seattle, at just 25 years old. 

After a brief stint in the Midwest, Chef Dugan returned to MINA Group, this time in Las Vegas, where he helmed the kitchens of the iconic Michael Mina Restaurant in the Bellagio, as well as Bardot Brasserie in Aria. Among his many accolades, Chef Dugan has been honored in Zagat’s 30 under 30 list of culinary superstars.