Nick Dugan

Nick Dugan is the executive chef of Sorelle and The Crossing in Charleston, SC, where he leads two of the city’s most ambitious dining destinations. A graduate of the Culinary Institute of America, he brings more than a decade of experience from some of the country’s most respected kitchens to his role at Beemok Hospitality Collection (BHC).

Raised in upstate New York, Dugan began his career washing dishes at a neighborhood pizzeria before discovering a passion for the pace and rigor of professional kitchens. He joined MINA Group in 2011, training under Chef Michael Mina at Bourbon Steak in Washington, D.C., where he quickly advanced to sous chef. At just 25, he was named chef de cuisine of RN74 in Seattle.

In 2017, Dugan served as opening chef de cuisine of Bellecour, Chef Gavin Kaysen’s French bistro in Minnesota, which landed on Robb Report’s Best New Restaurants list. That same year, he was named to Zagat’s national 30 Under 30 list, recognizing him as one of the country’s rising culinary leaders. He later returned to MINA Group to lead the kitchens at Michael Mina at Bellagio and Bardot Brasserie at ARIA in Las Vegas, refining his command of classical European technique, whole fish cookery, and large-scale restaurant leadership.

In 2022, Dugan relocated to Charleston to open BHC’s Sorelle, and quickly earned local and national acclaim for his refined Southern Italian fare. At Sorelle, he oversees a program grounded in regional Italian traditions, from handmade pastas and house-milled flours to pristine seafood and wood-fired preparations. In 2025, Sorelle earned a Michelin Guide recommendation under his leadership, a distinction that reflects Dugan’s disciplined approach to the craft and the high-touch service honed by his team.

This Spring, Dugan brings his passion for fresh seafood and coastal European cuisine to The Crossing, a Mediterranean restaurant in The Cooper, Charleston’s only luxury waterfront hotel. There, he draws from coastal regions of the Mediterranean, shaping menus around fresh-caught fish, citrus, olive oil, fresh herbs, and live-fire cooking.

Across both restaurants, Dugan remains present in the kitchen daily, setting the standard for execution, consistency, and hospitality.