Providence's food scene didn't just happen. It was built over time by people who chose to stay, grow and invest in the community. Few embody that more than Chef Derek Wagner of Nicks on Broadway.
In this episode of PVD POV, Derek shares how a teenage job washing dishes turned into a lifelong career in the kitchen, and the moment he realized he wasn't meant for a desk job. From those early days chasing the adrenaline of a busy kitchen to becoming a James Beard nominee, his story is rooted in passion, persistence and a deep connection to Providence.
Rather than leaving for bigger cities, Derek made the intentional decision to build something here. That choice helped shape not only his restaurant, but the city's evolving food culture. He talks about what it means to create food that's approachable, thoughtful and grounded in local sourcing, while navigating the realities of running a restaurant for over two decades.
We also dive into his role in this year's Providence Culinary Collective, where he'll be leading the Vintners Dinner, a one-night experience pairing incredible food with thoughtfully selected wines in an environment designed to feel welcoming, not intimidating.
Whether you're a longtime fan of Nicks, a food lover, or planning your visit to Providence, this episode offers a behind-the-scenes look at the people and philosophy shaping one of the region's most exciting culinary scenes.
Listen to the full episode below.
