top of page


Nik Katavola

Nik Rolling Pasta.jpg

If you were to ask anyone who knows Chef Nik what he is most passionate about, everyone would have the same answer: FOOD!


Nik, born and raised in Derry, New Hampshire, discovered his love of cooking at a young age, standing alongside his Mom in the kitchen as they cooked, baked and laughed together for hours. He has an extensive cookbook collection, that started with her, and continues to grow.


He has always been passionate about creating exceptional flavor while still using quality products, locally sourced items, and good-for-you ingredients. Focusing on making the best food, the best way. 


Nik studied at Johnson & Wales University, in Rhode Island, graduating with a degree in Culinary Arts and Food Service Management. He learned about a variety of foods and wines while doing a summer abroad program in Switzerland and Italy. Nik also won a scholarship to JWU by making Orange-Banana Custard Crepes for the Johnson and Wales National High School Chef of the Year contest. 


Cooking at the James Beard House and being broadcasted on WPRI making Rabbit Tortellini, while working as the Executive Chef at Milk Money in Providence, RI, are amongst his many accomplishments. In the past 17 years he has worked at and run various restaurants all around New England. Most recently was the Executive Chef at The Riverworks in Newmarket, NH.


Chef Nik’s culinary journey has led him to fulfill his dream of owning his own restaurant. He loves what Earth’s Harvest stands for: good, honest, food. He plans on keeping the same great concept, with elevated flavors, and exciting new items. 


When Chef Nik is not at work, you can find him grilling for friends, walking in nature, gardening, enjoying a craft beer, or snowboarding in the winter.

Stop by, say hi and get ready for a delightful culinary experience as Nik brings his expertise to Earth's Harvest!

bottom of page