Raised in Orlando, Fey spent summers in Marietta, Georgia, with her grandmother, a force of Southern-Cajun cooking who taught her how to make shrimp creole, crawfish étouffée, and the perfect red velvet cake. Her grandmother wasn’t just a teacher—she was Nicole’s biggest cheerleader, buying her cookbooks and utensils throughout her childhood, encouraging her to practice and experiment with food, and instilling a deep sense of Southern hospitality. 

After earning a degree in sports media from Florida State University, Nicole moved to South Korea to teach English. What started as a gap year turned into a pivotal moment. Immersed in Korean culture and cuisine, she explored everything from traditional temple food to street snacks and Western fusion dishes. When she returned to the states, Fey enrolled in Boston University’s Master of Arts in gastronomy program. She spent the next five years cooking in Boston kitchens and spending summers in Nantucket, where she fell in love with cold-water fish and briny oysters. 

Nicole returned to South Florida, accepting the executive chef role at Oceans 234 in Deerfield Beach. She also helped open The Wine Room in Delray Beach as chef de cuisine. She is currently the Executive Chef at AquaSan in Juno Beach. In 2023, she took home the “Battle Salmon” title at the South Beach Seafood Festival. For the past four years, Nicole has served as resident chef for Broward Partnership, one of South Florida’s largest nonprofits supporting homeless families. 

Outside the kitchen, she works with clay–running a small ceramics business making plates, cups, and sculpture–and lives with her husband and a crooked tailed cat.