Unlike many chefs, Nick Klug of Proof of the Pudding in Atlanta doesn’t trace his passion for food back to childhood meals or family kitchens. What drew him to catering was the kitchen itself.
The Wisconsin native started working in one at age 15 and hasn’t stopped since. A short-lived attempt at a traditional 9-to-5 confirmed it: The kitchen was where he belonged.
“The experience of being in a professional kitchen lit a spark in me,” says Klug. “I liked the culture. I liked being part of a crew made up of people who, like me, were misfits, who liked music, hanging out after work and talking about food.”
For Klug, it was a lifestyle decision rooted in camaraderie and a sense of belonging. That foundation has served him well—not only as a chef, but as a leader.
Chef of the Year Honor
This past year, he was named Proof of the Pudding’s Chef of the Year at the company’s annual Senior Leadership Conference. The award was presented by Klug’s son (who, he’s proud to note, has taken an interest in a culinary career), and the recognition carries a personal meaning. At its core, the award reflects his leadership.
Since joining Proof of the Pudding in 2017 as executive sous chef, Klug has risen to senior vice president of culinary, shaping experiences across the country—from PGA Tour and Formula 1 events to major venue openings. His path reflects both range and scale, but more importantly, perspective.
Following a Hyper-Local Approach
Even the largest events offer something uniquely compelling: the opportunity to start fresh each time. “From the beginning of the planning process, our team looks for ways to incorporate a hyper-local approach—sourcing seasonal ingredients within 100 miles of the event location,” he says.
Another vital part of Klug’s kitchen philosophy is a commitment to scratch-made cooking—even for large-scale events with thousands of attendees. “It would be easier to purchase things like bulk salad dressings,” he says. “But that dedication to quality is what sets us apart. If we compromise, we’re no different than any other caterer or restaurant.”
Why Drive Matters Most
Klug also champions a chef-driven culture, prioritizing creativity, ownership and innovation. Mentorship is central to his leadership. Klug has helped shape careers across the organization, guiding chefs into roles of greater responsibility and influence. His approach is grounded in a simple belief: skill can be taught but drive cannot. His role is to recognize that drive and help it grow.
“Every chef has a unique talent and an opportunity to bring their own personality to a dish,” he says. “When I’m mentoring young chefs, I encourage them to discover what they bring to the table and lean into that.”
Certain traits needed for successful careers in the kitchen are innate, Klug believes, and his goal is to foster them. “It really comes down to drive more than anything,” he says. “Skills can be learned; drive and the desire to be great cannot. I look for the drive and passion. That is what you need to be great in this industry.”
