2026 BOSW Chef Series: Nick Zocco
Chef Nick Zocco brings his Southwestern roots, more than two decades of culinary experience and a commitment to seasonal, locally sourced ingredients to Urban Hill in Salt Lake City. Born in Utah and raised in Los Alamos, New Mexico, the “Beat Bobby Flay” winner has earned national recognition while helping advance Utah’s growing culinary identity.
Nick Zocco at a glance
Chef: Nick Zocco
Restaurant: Urban Hill
Location: Salt Lake City, Utah
Role: Executive chef
Cuisine: Modern American cuisine with Southwestern influences
Website: urban-hill.com
Instagram: @chefnick.zocco
From the Southwest to Salt Lake City
Zocco began his culinary career in Santa Fe before training under James Beard-recognized chef James Campbell at La Boca.
He later worked at Bobby Flay’s Mesa Grill and SW Steakhouse in Las Vegas, gaining experience with premium ingredients and high-volume kitchens. After moving to Salt Lake City in 2017 to join Tupelo, Zocco was recruited by restaurateur Brooks Kirchheimer in 2021 to build Urban Hill’s culinary team and develop its menu ahead of the restaurant’s 2022 opening.
Since then, he has focused on elevating Utah’s dining scene by cultivating meaningful relationships with local farmers and purveyors, supporting his culinary peers, mentoring his team and sourcing ingredients with sustainability in mind.
Zocco was named a James Beard Award semifinalist for Best Chef: Mountain in 2024 and 2025 before advancing as a nominee in the category in 2026. In 2025, he defeated his former mentor on Food Network’s “Beat Bobby Flay” with his signature chile relleno.
Urban Hill
Located in Salt Lake City, Urban Hill presents modern American cuisine shaped by Zocco’s Southwestern heritage and relationships with regional farmers and purveyors.
The restaurant’s menus reflect his focus on seasonal ingredients, sustainable sourcing and bold flavors. His cooking draws from the culinary traditions of the Southwest while applying a contemporary approach that feels at home in Utah’s evolving dining landscape.
Recipe for success
Zocco’s Southwestern heritage and modern approach to American cuisine shine through a menu built around regional ingredients and trusted relationships with local farmers and purveyors.
His culinary recognition is matched by a commitment to his team and community. Through local chef collaborations, sustainable practices and mentorship, he is not only creating acclaimed food but also helping shape the culture and future of Utah’s dining scene and establish Salt Lake City as an emerging culinary destination in the Southwest.
Chef Nick Zocco’s impact on Utah’s dining scene
Zocco has helped shape Utah’s dining scene since Urban Hill opened in 2022. His Southwestern approach to fine dining encourages bold flavors, thoughtful applications of spice and greater exploration of the ingredients and culinary traditions of the region.
Zocco and Urban Hill also created a Chef Collaboration Series, bringing him together with other local chefs to develop special menus that combine their talents and perspectives. The series has helped foster a spirit of collaboration, creativity and mutual support within Utah’s culinary community.
His relationships with sustainable purveyors such as Golden Eagle Sablefish and local farms including Frog Bench and Moonshadow Farms have allowed him to introduce diners to distinctive, responsibly sourced ingredients while supporting the producers behind them.
Signature dish: Lump Crab Chile Relleno
Zocco’s Lump Crab Chile Relleno is a true expression of his Southwestern roots and culinary point of view. The dish pairs a beloved Southwestern classic with his modern approach, creating something both familiar and unexpected.
It also holds a special place in his culinary story. Zocco prepared the dish on Food Network’s “Beat Bobby Flay,” where it earned him a 2025 victory. Today, the chile relleno remains a signature at Urban Hill, bringing together his heritage, creativity and nationally recognized talent in one dish.
Explore the 2026 Southwest Chef Series
This profile is part of The Best of the Southwest’s 2026 Southwest Chef Series, celebrating the chefs and culinary leaders shaping the future of dining across Arizona, Colorado, New Mexico, Nevada, Utah, Texas and Southern California.
