Chef Interview: Nick Priedite of Priedite Barbecue

Chef Nick Priedite of Priedite Barbecue shares what dish tastes like home, his dream restaurant concept, and why his cookware needs to be tough and reliable.

By Team Made InJul 7, 2025

For Nick Priedite of Priedite Barbecue in Los Alamos, CA, cooking isn’t just a profession—it’s a way of life shaped by inspiration, nostalgia, and a need for reliable tools. In this rapid-fire chef interview, Nick shares the book that made him want to become a chef, the chefs that inspire him, and why he needs his cookware to work as hard as he does.

What’s a dish that tastes like home?

Grilled pesto chicken.

If you could open a novel restaurant concept that was guaranteed to be a success, what would it be?

Korean BBQ, but make it carne asada.

When did you know you wanted to cook for the rest of your life?

When I first read Kitchen Confidential as a teenager.

What’s the best meal you’ve had recently?

Beef birria from my friend’s grandmother.

What chefs inspire you?

Atsushi Kono, Judy Rodgers, Dan Giusti, Diana Kennedy, Lennox Hastie, Jason Paluska, Daisy Ryan.

If you could add one thing to your menu that doesn’t make sense but you love making, what would it be?

Yakitori.

Which piece of Made In cookware do you reach for the most?

Carbon Steel Grill Frying Pan.

What do you expect out of your cookware?

Longevity.

How important is having good kitchen tools?

I see them as an extension of my mind, arm, and hands. Therefore, they’re critical, although I’m not delicate or precious with them. I need the tools to be reliable, durable, and practical.

What’s one way you use Made In cookware to finish a favorite dish on the menu?

The Carbon Steel Griddle is extremely versatile. It can be used to build tacos and cook burgers.