Chef Nicolas Terrassin is from Châtellerault, a small village in the Loire Valley, France. Classically-trained, he has worked in restaurants in France, Québec, and in the Washington D.C. area, before joining Blend 111 as a head chef. Nicolas’ passion for cooking started as a child in France as he helped prepare meals for large family gatherings with his grandfather. The choice of flavors in his dishes reflect his philosophy of carefully-executed simplicity. Nicolas has a passion for natural ingredients and a fresh expression of classic dishes. Nicolas’ creativity and collaborative approach in the kitchen produce beautiful plates that taste delicious. 

Michael Biddick is the head sommelier and owner at Blend 111. He is a Master of Bordeaux wine, a certified French Wine Scholar (FSW) and was trained by the Court of Master Sommeliers. Author of the award-winning book “43 Wine Regions” (2018) Biddick has been a contributor to Somm Journal, Food and Travel, and Go World Travel magazines. Biddick also founded one of the fastest growing information technology firms in the country in 2009, earned a Master of Science in Information Systems from Johns Hopkins University and undergraduate degrees from the University of Wisconsin-Madison. Biddick speaks English, Spanish and French. He is also a certified barista and coffee roaster.