The Tahoe Dinner Bell was started from a passion of making fantastic organic food and the love of sharing that food with friends and family. Everyone knows that when the dinner bell rings, there will always be something delectable on the table!
This "Mom and Pop" business is anything but ordinary. We have a broad range of clientele that cover everything from small intimate dinners to backyard BBQ's for the masses. We also offer really fun and unique aspects like ice sculptures, and in-home cooking lessons.
We are a team that put our skills and ambitions together to deliver unbelievable food and unforgettable memories for all who partake. We love touching peoples hearts and lives through expressing our art and putting smiles on their faces (and their bellies) through our food.
Chef Nicholas Hernandez
Award winning professional Chef and Ice Sculptor in your local Reno/Tahoe area. Born and raised in Westchester New York of Puerto Rican and Italian descent. Chef Nicholas was born to cook with flavor and style. Working in professional kitchens since the age of thirteen, Chef Nicholas developed a serious passion for the culinary arts. This passion led him to pursue his career at a famous SUNY Culinary School where he graduated with a bachelors degree in Culinary Arts and Hospitality Management.
The ACF (American Culinary Federation)
During his years at the State University of New York at Delhi Nicholas won multiple single person and team competitions. He was the captain of a Championship team which made it to nationals in 2007, competing at the world renownd Marriot World Center in Orlando, Florida.
Chef Nicholas exceeded his own goals as a Culinary competitor and Ice Sculptor through the largest culinary group in the world. Through the ACF, Nicholas worked with all sorts of great talent and professionals who would help bring him up to where he is today.
After graduation Chef Nicholas had one last major culinary competition at the MGM Grand in Las Vegas. As the saying goes "hard work pays off" and Nicholas was fortunate enough to be 1 of 4 in the U.S to represent the entire East Coast in a competition for student culinarian of the year in 2008.