For more than 25 years, Anthony Nieves has been delighting the taste buds of many restaurant goers with his creative and flavorful dishes. As head chef at Killarney’s Publick House in Hamilton, Nieves prepares pub foods such as hearty soups, big handheld sandwiches and comfort dishes such as corned beef and cabbage and Shepherd’s pie.
Nieves, a native of Ewing, discovered his career passion while studying in the Culinary Arts program at Mercer County Technical Schools (MCTS). Through the program, Nieves experienced intensive instruction and gained hands-on training using professional equipment in the school’s state-of-the-art kitchens.
“The culinary skills that I learned at Mercer County Technical Schools were the bedrock on which I built my career foundation,” said Nieves. “The skills I learned during my junior and senior years permitted me to participate in the co-op program and career-based internships.”
After graduating from the program in 1998, Nieves continued his culinary education at Mercer County Community College. He worked at the Katmandu restaurant in Trenton, before joining Killarney’s Publick House.
“Mercer County Technical Schools was the springboard to further my culinary education, work at Katmandu and now work at my current position,” said Nieves. “The Culinary Arts program has led to my career success in the industry.”
