Alumni Spotlight Details

Nicole "Nikki" Carey ‘13 attended the Culinary Institute of America in Hyde Park, NY. Nikki has played various professional roles in the restaurant industry, including an apprenticeship with Michelin-Starred Chef, Daniel Patterson, and Wine Educator in Napa Valley at Robert Mondavi Winery. She worked as a Chef at Lucia, the top Italian restaurant in Dallas, and has received management training at Wolfgang Puck Catering. Nicole was the Executive Chef at a high-end fly fishing lodge in Montana and co-owned and operated two small businesses here in St. Louis: a company that catered Private dinners and a Korean fast casual restaurant. 

In 2025, Nikki and her childhood best friend founded One Table STL, a not-for-profit dedicated to empowering adults with special needs through cooking, nutrition education, and social engagement. Nikki is now President of One Table STL.

In the past year, Nikki has developed and led a wide range of inclusive cooking and life-skills programs through One Table STL. Recent projects include their “Pay It Forward” initiative, where young adults prepared chili for homeless individuals, and a Hanukkah cooking class in which participants learned about Jewish traditions while making challah bread and matzoh ball soup. One Table occasionally hosts a budgeting and grocery-shopping cooking course at Schnucks off Kehrs Mill Rd. and has now partnered with the Albert Pujols Wellness Center, offering weekly cooking classes as part of their regular programming. One Table will lead monthly nutrition and horticulture-based classes with the Wildwood YMCA’s Garden Gate Program. Additionally, Nikki teaches recurring classes at St. Louis Life in O’Fallon, a residential community for adults with diverse learning needs. Her brother, Brock Carey, graduated from Whitfield in 2010.

What are you most thankful for from your Whitfield experience, both in and outside of the classroom?

There is a lot to be thankful for during those formative years of my life at Whitfield. I am grateful for the amazing teachers who didn’t just focus solely on academics but who recognized my whole self, nurtured my creativity, and encouraged me to pursue big ideas. Whitfield was a place I felt safe to try new things, make mistakes, and figure out who I wanted to become. I loved the sense of community I felt when I was there. It was a place where everyone mattered, an environment where I could discover myself and my strengths. I truly believe that helped lead me to where I am today. 

What opportunities did Whitfield provide you that you might not have had elsewhere?

Whitfield is a special place. I still remember the day I toured the school at 11 years old. I called it a “fairy-tale school” and could not wait to set foot through the doors. The small class sizes meant my teachers really knew me. The teachers at Whitfield don’t just teach you, they invest in you and your future. In an environment surrounded by other students who wished to pursue finance and law, I wanted to go to culinary school. I received nothing but encouragement from others. I believe those early experiences of feeling seen, supported, and pushed to grow gave me the confidence to use my voice, advocate for others, and imagine a future where I could truly build something meaningful.

What advice do you have for alumni, young or seasoned, who are interested in your field?

Whether you’re just starting out or already established in your career, here’s the advice I can offer:

1. Let purpose guide you, not perfection.

If you have an interest in serving the community, working in the non-profit sector or simply a love for food, do not wait until you have everything figured out. Start with a purpose; let your heart and passion lead the way. You would be amazed at what you’re capable of.

2. Say yes to experiences that let you grow. 

Work in as many kitchens as you can, shadow mentors, volunteer as frequently as possible. Every environment teaches you something new, whether it is about people, food, community, or yourself. Get out of your comfort zone and go do it.

3. Relationships are key.

This line of work runs on connections. Some of the most meaningful opportunities in my life came from conversations, friendships, and a genuine curiosity about other people’s stories. Make the world and the people in it your classroom, and never ever stop asking questions.

4. Perhaps most important of all… remember why you started.

I promise you there will be long days, and you will at some point want to throw in the towel. However, if your work is rooted in joy, service, and love, you will always find your way back to center. Hold on tight.

Describe your career.

My journey in food began at 15 years old. Over the years, I have cooked in fine-dining restaurants, in the warmth of people’s homes, and in community spaces. I have had the pleasure of witnessing the power food has to heal, unite, and nurture the heart, body, and spirit. 

In 2025, I began One Table STL, a not-for-profit dedicated to empowering adults with special needs through cooking, nutrition education, and social engagement. 

My Co-Founder and childhood best friend, Gabby Meyer, planted the seed for One Table. Gabby’s upbringing played a huge role in shaping the incredible person she is today. She has mosaic down syndrome, and her family are her biggest cheerleaders, encouraging her to live boldly and embrace her uniqueness. Nurturing her independence has allowed her to start her mornings with a workout, make her own healthy breakfast, and head to her job at the local grocery store, where she bags groceries and greets customers like old friends. Encouraging her passions led to her love for dancing, singing, writing songs, and playing guitar. Through their love, guidance, and belief in her abilities, Gabby learned that she belongs, she matters, and she can bring joy to everyone around her by simply being herself. Our goal at One Table is to offer the tools and support needed to be happy and confident and thrive in your daily routine and relationships, just like Gabby has done.

I feel beyond lucky that I get to spend my days doing the things I love most: working with food and kind people. Watching participants learn, grow, and discover their hidden talents is incredibly fulfilling. The impact extends far beyond the kitchen and into their daily lives and routines. They walk out of the classroom with a newfound confidence and quite often, new friendships, too.

Looking ahead, we hope to gradually expand One Table into other cities. We are currently exploring plans for a restaurant or cafe that will employ our special needs community.