Nick Deutmeyer

Nick Deutmeyer

As Executive Chef of Post 390 in Boston’s Back Bay neighborhood, Nick Deutmeyer, 34, heads the culinary team, maintaining and elevating the level of excellence that has been part of Post 390 since the restaurant’s inception in 2009.

Nick grew up on a dairy farm in Dyersville, Iowa, where he learned the skills and ethics that influence his work at Post 390. After spending time experiencing and researching cuisine in Rome, Italy and rural Austria, he attended culinary school at New England Culinary Institute in Vermont before moving farther south in New England, landing at Himmel Hospitality Group’s Harvest Restaurant, in Cambridge, Massachusetts.

After four years as Lead Line Cook then Sous Chef at Harvest – during which he was given the opportunity to showcase his craft at The James Beard House in New York City – Nick was brought over to the restaurant group’s newest restaurant, Post 390, as part of the opening team.

His work with the region’s top farmers – acquainting them with the restaurant and showcasing their products on his menus – has separated him from his peers and allowed him to grow within the kitchen team. Nick has a great passion for the ingredients he uses and works tirelessly to ensure the best, freshest and most seasonal items are delivered daily to Post 390’s kitchen.

As Executive Chef of Post 390 in Boston’s Back Bay neighborhood, Nick Deutmeyer, 34, heads the culinary team, maintaining and elevating the level of excellence that has been part of Post 390 since the restaurant’s inception in 2009.

Nick grew up on a dairy farm in Dyersville, Iowa, where he learned the skills and ethics that influence his work at Post 390. After spending time experiencing and researching cuisine in Rome, Italy and rural Austria, he attended culinary school at New England Culinary Institute in Vermont before moving farther south in New England, landing at Himmel Hospitality Group’s Harvest Restaurant, in Cambridge, Massachusetts.

After four years as Lead Line Cook then Sous Chef at Harvest – during which he was given the opportunity to showcase his craft at The James Beard House in New York City – Nick was brought over to the restaurant group’s newest restaurant, Post 390, as part of the opening team.

His work with the region’s top farmers – acquainting them with the restaurant and showcasing their products on his menus – has separated him from his peers and allowed him to grow within the kitchen team. Nick has a great passion for the ingredients he uses and works tirelessly to ensure the best, freshest and most seasonal items are delivered daily to Post 390’s kitchen.

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