Nick DiGiovanni is no stranger to taking risks. In fact, the 23-year-old took a huge one last fall by auditioning for season ten of FOX’s hit show MasterChef and became the youngest finalist in the show’s history.
Before impressing chef-judges Aarón Sanchez, Gordon Ramsay and Joe Bastianich with his leadership ability and culinary skills beyond his years, Nick was pursuing his undergrad at Harvard University. At Harvard, Nick took on a self-designed major, “Food and Climate,” and worked with a Harvard Medical School professor to develop a start-up line of vegetable-based pasta, Voodles.
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DiGiovanni started cooking when he was just a kid, learning to bake at a very young age. Growing up in an Italian and Persian household, Nick credits his mother, grandmother, and great-grandmother for his current career path, all of whom he says are “fantastic chefs.”
Celeb Secrets recently spoke to the young chef about being a finalist on MasterChef, the transition from Harvard grad to a cooking phenomenon, his Voodles start-up and balancing being a young entrepreneur pursuing his dreams.
To keep up with Nick, follow him on Twitter, Instagram, and subscribe to his YouTube Channel.
Watch the full interview below and make sure to let us know what you think by leaving a reaction at the bottom of the post or by sending us a tweet at @celebsecrets.
