Nick Fouquet is a California King

Hat-maker, heartbreaker

Name: Nick Fouquet aka Nicki Diamonds

Hometown: Palm Beach, Florida

Current Location: Venice Beach, California

Daily Uniform: My old boots, Levi’s denim, an Argentinian gaucho belt, white T-shirt, and a Westbrook Maker hat

Day Job: Founder of Westbrook Maker, Actor, Model and Sundance Kid

I have a few: Hats

In the kitchen, I swear by: Sea Salt

The taste I couldn’t live without: Bread and chocolate

Hidden Talents? Prank calls

I’m dying to go to: Bhutan and the 4th dimension

If I cook cook for anyone: I would cook a veggie burrito for Kassia Meador

The best thing(s) about California: The weather and beach babes

Traveling has taught me: Humility

My top 5 Meals:

1. Saumon a L’oseil at L’escapade St George de Didonne , France

2. The Conch Salad from Queen Conch in Harbor Island, Bahamas

3. Veal with Morrell Mushroom Sauce at Chez Jean Pier, Palm Beach, Florida

4. Anything on the menu at Wolf In Sheep’s Clothing, Venice Beach, California

5. My sister, Cielle’s, grilled polenta at our house, Villa Saint-Cloud, Royan, France

My Motto: “Non quo ascendant” To what great heights will I not arise.

Nick’s Quinoa Salad

Nickalena Salad (all organic)
One Head of Romain Lettuce
Cherry Tomatoes
Quinoa of Choice
Orange Bell Pepper
Pine Nuts
Crumbled Goat Cheese
Cilantro and Parsley

Wash and chop lettuce, cherry tomatoes, bell pepper, cilantro and parsley. Dice up avocado and set aside. Prepare quinoa of choice as instructed. Once quinoa has cooled slightly, assemble lettuce, cherry tomatoes, bell pepper, cilantro and parsley in a large bowl and toss. Top with avocado, quinoa, pine nuts and crumbled goat cheese. Voila!

Sauce, measurements to taste

Spoonful of dijon mustard
Balsamic Vinegar
Extra Virgin Olive Oil
A little honey
A lot of love

Whisk all ingredients together and toss in salad or serve on side.

Photography by Gari Askew