Chef/Owner of Range, Nick Kubitz, who was raised in Stockton, CA, is a local product of the Central Valley. He recently found his way back home after experiencing multiple culinary stops along the coast of California. 

 

Nick started out as a “sandwich artist” at a top San Diego deli while he completed his Bachelors of Science in Culinary Management and Hospitality at the Art Institute of California, San Diego. After college he migrated north to help family friends with their BBQ restaurant and catering business in Watsonville, CA. As the restaurant grew, Nick started and managed the restaurant’s food truck, which brought BBQ to both Santa Cruz and Monterey counties. 

 

Nick's desire to learn and grow took him next to San Francisco, CA. He worked in fine dining restaurants with Michelin starred chefs. This is where he developed his passion for the best and freshest ingredients this great state and country have to offer. 

 

When Nick outgrew his role under these top-echelon chefs, he took an opportunity to work in the kitchen of a large, well-known tech company. Nick worked his way up to Lead Sous Chef, responsible for overseeing the largest departments of the kitchen, writing and ordering for weekly menus, and developing unique and classic recipes. This is where Nick learned to harness and integrate the tastes of ingredients from around the world to satisfy the many cultures working for the company. 

 

And now, coming full circle, Nick is home to cultivate something of his own - something that will showcase the range of his talents and experiences. Nick brings a fresh and approachable perspective to fine dining that will expand the cuisine in the Central Valley.

 

Welcome to Range.