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Get to know the owner and the Leadership Team.

Pasta Pane’s staff shares the vision of what Pasta Pane represents. Its identity is apparent in the people who work here: their experience, enthusiasm, and humility define the one-of-a-kind, comfortable, and friendly appeal of Pasta Pane.


Chef Nicholas Porreca has been creating exciting cuisine for almost twenty years. Though classically French trained, Chef Porreca introduces flavors and ingredients from around the world. He has worked in kitchens of France, London, New York, New Orleans, Maui and California.

Born in Northern Jersey in 1976, Nicholas discovered his love for the culinary arts as a young boy when his family relocated to the Hudson Valley in Upstate New York. Inspired by the bountiful food grown in their huge garden, Chef Porreca learned the importance of fresh locally grown produce. Working alongside his mother, Nicholas helped prepare family dinners and frequent gatherings using fruits and vegetables from their land.

After completing the culinary management program and the Culinary Institute of America, Nicholas had a short apprenticeship in the south of France that would become the foundation for Chef Porreca’s Culinary Career. Returning to New York in 2001 Nicholas worked in some of the City’s most renowned eateries; Daniel, Le Cirque and Toqueville, to name a few.

In 2011 Nicholas relocated to become Chef of Ferrraro’s Restaurant in the Four Seasons Resort in Maui, “I’m excited about the abundance of fresh ingredients found on Island,” says Porreca. "My focus is to create delicious, innovative and expertly prepared cuisine from locally sourced, fresh, organic and sustainable ingredients found here on Maui," he continued. Luckily, Chef Porreca is fortunate to have such a wide variety of ingredients available at his fingertips to work with, from exquisite baby carrots, flavorful heirloom beets, juicy vine-ripened and cherry tomatoes, to the sustainable seafood that is caught daily from local fishermen. Nicholas’ ongoing commitment and passion for sourcing high quality ingredients and marrying them with virtuoso culinary techniques has garnered him praise and accolades from guests, chefs and the media.

In 2014 Nicholas joined the team at Giovanni Rana. Known mostly for their pasta retail products throughout Europe and Italy, the Rana team has opened a Flagship Restaurant in NYC Chelsea Market. Serving over 1500 guest per day as well as working with the R&D team at Rana USA corporate headquarters in Chicago keeps Chef Nick right in the middle of things.

In 2015 Nicholas and Nicole purchased Pasta Pane, a warm neighborhood restaurant in Clifton Park with a focus on fresh, simple cuisine with a passion for taking of its guests.



 While a student at the Culinary Institute of America, Nick worked in New Orleans for John Besh at Restaurant August. After Hurricane Katrina Nick is proud to have volunteered to feed workers during the cleanup.

Later Nick served as Sous Chef at J.T. Bakers in Greenwich, NY and then went on to cook at The Inn at Erlowest on Lake George.  He has also cooked at a number of other area restaurants, including Chez Sophie and Siro’s.

Nick arrived at Pasta Pane in 2012 and leads the kitchen team in creating truly outstanding dishes for it's guests. He is a native of Saratoga Springs where he lives with his girlfriend, Pastry Chef Julie McPhillips.