This week’s guest may be our hottest guest ever. Nick Masotti is a chef, farmer, and founder of Up All Night Bottling Company, where he crafts all-natural, small-batch sauces with no preservatives. Nick grew up in Winter Park, Florida, where food was the heartbeat of family life, and his love of cooking took root early. He got his start in a Mexican restaurant at just 14, where he kept a good eye on the salsas.

After climbing the culinary ladder in Florida, Nick earned a degree in Culinary and Hospitality from Valencia College, Orlando. Shortly after, Nick packed up and moved to Western North Carolina, where he helped start Trails End Farm—a family-run, organic-practicing cattle farm. Somewhere between wrangling cows and wrangling produce, he had a hot idea: why not bottle his passion for fresh, local ingredients into spicy, flavorful condiments?

So, Nick utilized his culinary skills to become a gourmet sauce maker, and in 2020, he launched Up All Night Bottling Company. He grows most of the ingredients for his sauces, but what he doesn’t grow, he sources from the finest local farms. Some of his creations are hot enough for the fieriest palates, but he also makes milder ones for the most sensitive palates. Tune in to hear about his journey establishing a company at such a young age.