THREE OLIVES CATERING
 

 Nicole Schuchard is the Corporate Chef and CEO for Three Olives Cuisine & Event Design, a division of The Art of Cooking Institute. A first-in-class graduate of the world-renowned Le Cordon Bleu Paris, Chef Nicole has worked with leading chefs in North America and managed some of the hottest restaurants on the coast.

Nicole’s personal experiences and extensive travels have influenced her cuisine and contribute to her success in event design. Her boundless enthusiasm for learning new things and working in new environments is exemplified by Nicole and Peter's own garden wedding, where she hand-picked and assembled her bridal bouquet on the morning of the big day, managed the long distance relationship with her own out-of-town caterer and saw her in the yard with a helium tank filling and tying more than 400 balloons which danced that evening among the twinkling lights on the top of the white tent.

As an executive chef, food advisor and culinary consultant, she has designed professional kitchens, has worked with the Food Network, and has written on cuisine for numerous publications. Her flavourful masterpieces combine French cuisine traditions with influences from around the world.

Nicole grew up just outside Atlanta, Georgia; she is an alumna of Carleton University in Ottawa, Mount Saint Vincent University and Dalhousie University in Halifax. She is currently completeing a PhD, DNM with a focus on PreDiabetes and is the founder of the Atlantic Prediabetes Clinic. Nicole enjoys her home on the Bay of Fundy in New Brunswick, Canada with husband Peter Lindfield..