Dugan also oversees the hotel’s poolside Bar Marti, as well as Italian eatery Sorelle
CM: What drew you to cooking?
ND: I started washing dishes at a pizzeria in my hometown of New Berlin, New York. I fell in love with the environment—the speed, the intensity, the energy. I worked there through middle and high school, learning every aspect of the kitchen.
CM: What led you to the Culinary Institute of America (CIA)?
ND: I briefly pursued an engineering degree at Syracuse, which I didn’t take as seriously as I should have. I landed at a spot in upstate New York, where my cousin was the GM, and worked around the clock. It was a meaningful experience for a somewhat lost 19-year-old. The chef took me under his wing. He insisted that if I wanted to pursue cooking seriously, I needed a formal education. He wrote me a letter of recommendation to the CIA, and four months later, I was on my way to Hyde Park.
CM: When did you start working for famed chef Michael Mina?
ND: I joined the Mina Group in 2011 as a cook and spent a total of 10 years with chef Mina. I worked my way through every role—cook, sous chef, executive sous, chef de cuisine, executive chef, and corporate traveling chef. I gained experience across a range of operations—from stand-alone restaurants like RN74 in Seattle to luxury hotel partnerships like Fish House in Oahu to large-scale casino partnerships in Las Vegas.
CM: When did you connect with BHC?
ND: In June 2020, I was living in Las Vegas, Michael Mina Bellagio had closed, and the future of fine dining in Las Vegas felt uncertain. I had just taken over as chef of Bardot Brasserie at ARIA. One night, a guest asked if chef Mina and I would cook dinner for him and his team. During that dinner, the host shared the idea of an Italian restaurant in Charleston. Two and a half years later, Sorelle came to life.
CM: The Cooper has an array of eateries. What’s your role?
ND: I oversee the culinary program for The Crossing (the dining room), Bar Marti (the pool bar and restaurant), and Cooper Coffee & Wine (the cafe and wine bar).
CM: Tell us about The Crossing.
ND: The restaurant and menu are inspired by the sea. We have an amazing raw bar, a beautiful crudo section, and whole grilled fish. The menu has a mezze portion, signature tableside entrees like the Mediterranean Grill (a blend of land and sea that arrives at the table over charcoal), and a 24-ounce bone-in rib eye. These are built to share. And the dessert program is really special.
CM: What’s life like outside of work?
ND: I live downtown with my girlfriend, Kaitlyn. We usually start the day with a walk to Babas on Meeting (best banana bread in the world), Grit Bakery, or Harbinger Café. When I’m not working, we love going out to eat and exploring the city. Cooking does make up most of my life, but I enjoy weekend trips, exploring new cities, visiting my family, and discovering new restaurants. Traveling and experiencing different cultures are a big part of how I stay inspired.
CM: If you introduced yourself through a single dish, what would it be?
ND: Beef Wellington—dedication, precision, depth, and layers.
