Nick Zocco

The Climb

Line cooks and sous chefs build technique by repetition, but a run like Nick Zocco’s also shows what happens when that repetition moves through different kitchens. He started at La Casa Sena in 2001, moved to La Boca, then stepped into the sous chef role at Bobby Flay's Mesa Grill in Las Vegas, Nevada, before working under Chef David Walzog at SW Steakhouse, Wynn Resort in Las Vegas, Nevada. Each stop widened the range. That range now sits behind Urban Hill, where Nick is Executive Chef. The job reflects a career built upward through service kitchens that demanded pace, consistency, and adjustment.

Today

Hospitality is part of the operating brief at Urban Hill, and Nick Zocco says so plainly: "We embrace every table as an opportunity to thrill guests with extraordinary service, beverages, cuisine, and ambiance, and in the process, help make Salt Lake a dining destination." What matters in that line is the full scope of the work: service, beverages, cuisine, and ambiance held to the same standard, with Salt Lake City part of the equation.

Signature

Nick Zocco's signature dishes — Chile Relleno, signature pork albondigas, and Golden Eagle Sablefish — point to a menu language grounded in recognizable forms rather than noise.

In Their Words “I had to think of something that was going to beat Bobby. And so when I went on the show, they asked me what I wanted to do. They asked me about a signature dish. I had to really dig deep a little bit, but I went back to my roots.” “I grew up watching Bobby, and to my surprise, found myself cooking at Bobby’s signature restaurant Mesa Grill for just over 6 years in Las Vegas. It took me higher and more experienced in so many great ways.”

Recognition

The recent run of recognition for Nick Zocco includes James Beard Best Chef semifinalist (2025), James Beard Best Chef finalist (2024), and Beat Bobby Flay winner (2025).