Speakers

Derek Wagner is the Chef and Owner of Nicks on Broadway. In 2002, at the age of 24, Derek opened Nicks on Broadway, located on the West Side of Providence, Rhode Island. From the beginning, Derek built Nicks on the foundation of freshness, vibrancy, seasonal, thoughtful cooking and warm hospitality.

Community connection is paramount to Derek and the philosophy that has come to shape Nicks on Broadway. Derek has developed and fostered strong relationships with local growers, producers, farmers and fishermen. His work is built on the tenets of responsible sourcing, community building, reducing food waste, education, craftsmanship and sustainability.

Derek’s passion for food, community, collaboration and the desire to have positive and meaningful impact lead him to work with organizations like the James Beard Foundation, Chefs Collaborative, CSA, EDF, The Good Meat Project, Eating with the Eco System, to name a few. Derek has worked to connect with chefs from across the country to raise awareness and make positive impacts within our food system. He has traveled all around the country, including Washington, D.C., to advocate and work towards these goals, attending, participating in and teaching at workshops, discussions, guest lectures, demos and conferences. Derek is a six-time James Beard nominee and finalist. In 2026, Nicks on Broadway was named one of the “Restaurants of the Year” by USA Today. Derek was awarded the Star Chefs Rising Star Award. He was awarded an Honorary Doctorate degree from Johnson & Wales University in 2019. He has been featured on TV’s Food Network and BBC America. He has been written about in: Food & Wine, Esquire Magazine, GQ Magazine, Playboy, Maxim, Travel & Leisure, Clean Eating Magazine, The New York Times and The New York Times cookbook, The Boston Globe, The London Independent, Fodor’s International Travel Guide and Condé Naste. He has also contributed to several publications including “Harvest to Heat”, The James Beard Foundation book “Waste Not”, The Chefs Collaborative Cookbook, and VICE news.