Sizzlin’ Summer in the Kitchen

Things are sizzling in the kitchen on LBI this summer. Nicole Dragon, who goes by The Food Dragon, is making a name for herself on LBI as a private chef. Having grown up spending every summer on the island, Dragon has continued that tradition, though now travels from her home in San Diego to spend May thru October on Long Beach Island with her family. With an interest in the culinary world from an early age, Dragon jokes she grew up watching the Food Network rather than cartoons. “My entire life has been centered around good food…growing up in a family that cherish[es] the joys of home-cooked meals and entertaining” made a tremendous impact on her. Dragon credits her mother and grandmother with fostering a love of cooking early on and inspiring the unique and healthy dishes she enjoys creating. She’s grateful for the support her family and fiancé provide in everything she does.

Several years ago, Dragon slowly started building a social media presence, consistently posting food content and developing a following. With a background in marketing and a passion that lies in the kitchen, she decided to bring her business knowledge to the table and open her own private chef business on LBI. “I was always hosting friends for dinner parties and when I got my first client, I blogged the entire experience and it just took off.” A natural on camera paired with a love of entertaining, Dragon was even featured in her own cooking show last fall. This spring had her fine-tuning her kitchen skills during a three-month culinary school program in Italy. “It was really important to me to have a combination of a cultural experience as well as learning hands-on in the kitchen.” Dragon says it was the experience of a lifetime and is excited to bring an Italian flair to her recipes this season including an octopus dish she perfected while in Italy.

Dragon strives to create innovative, healthy dishes, explaining “I grew up in a very healthy household and being a D1 athlete [in gymnastics] had a lot of influence on my whole foods- based approach.” Finding foods grown locally and in season is the cornerstone of her cooking. “I love vegetables, especially when they’re seasonal; you can do so much with them…prioritizing high-nutrient, really fresh quality foods is how you set yourself up to be successful [with] the end product.” Dragon strives to show people healthy food doesn’t have to be boring and sources all the ingredients from local shops, farmers markets, and her own herb garden. “There’s so much power in the things you eat; [they] can heal you, and make you feel better mentally and physically.” Dragon works with clients to customize meals according to preferences and dietary restrictions and begins building the menu anywhere from one month to one week ahead, depending on the type of event. In addition to preparing meals on site at clients’ homes, there is also a meal drop off option for those looking to stock a variety of high-quality food options in the fridge. Dragon appreciates getting to know clients tastes and developing flavor profiles to fit. Embracing her philosophy to shop local, Dragon is a frequent shopper at Okie’s for meat, Blue Claw for fresh seafood, and both Fourchette and The Cheese Shoppe for the best cheeses when creating a charcuterie board. She also can be found at several weekly farmers markets across the island.

Dragon maintains both her full-time marketing job and her private chef business and remarks, “It’s so easy for me to work so hard at something I love.” Crediting good time management skills, she makes sure to prioritize a balance between work and play and enjoys developing relationships with other business owners on LBI, including those at The Dune Market and Sink R Swim. “The support from female-owned businesses on LBI has been amazing…I’m super grateful for it.” Dragon is excited to partner with Birdy’s Café in Harvey Cedars for a new venture this summer: Supper Club. Designed to offer a tasting menu from Dragon’s extensive repertoire along with highlighting her creative style, there are currently three dates on the calendar, each with a different selection of food pairings and designed to bring the private chef experience to more people in a community-based atmosphere. “It’s the people here that make LBI so special,” Dragon comments.

Dragon is excited for what’s next. “I’m just so motivated to grow the business; there is so much gratification in seeing people gather around a table and eat together.” She doesn’t take for granted what a special place LBI is. “It’s truly my happy place; when you drive over the bridge, it’s just a feeling [that] never gets old.” Confident in her decision to step “a little bit out of her comfort zone,” in starting her private chef business, Dragon is excited to achieve more of her goals. “You just have to start and learn as you go. I’m doing the right thing in my life and heading in the right direction. I work really hard, and life is very good.”

About Nicole Dragon: You can follow along her behind the scenes videos of being a private chef on LBI by following her Instagram. You can also visit her website for more information on the Supper Club and inquiring about her private chef services.

About the writer: Brielle Bleeker has been vacationing on LBI since childhood and is happy to continue the tradition with her husband and children. As a freelance writer, Brielle has published articles related to books, travel, food, and wellness. She counts down all year long to summertime on the sandbar.