“I’ve gone by Chefanie, my nickname, since I was a little girl because I’ve always loved cooking, passionately since I was very, very young,” Nass remarks sitting amongst her practice cakes, always close by in case inspiration strikes. “From the time I was 16 I said, ok I want to do this my whole life, this is going to be my career. So, every decision I’ve made from that point has been to that end.”
Nass’ commitment to becoming a chef led her to Brittany, France when she was only 16. Although Nass was too young at the time to attend culinary school, her desire to be fully immersed in French culinary culture inspired her to take every opportunity to learn from various residents of the small town. She spent her free time training informally in local restaurants and snatched every opportunity to eat in Paris.
Upon her return, she attended Columbia University, where she earned her BA in Art History, and she also attended night classes at the International Culinary Center in New York City where she received her Grand Diplôme. But determined to understand business from the ground up, Nass moved to Silicon Valley following graduation to join a fast-growth tech company, “I worked out there for a year [and] learned so much. [I] learned how to do financial models, how to project headcount and all these things I never would have known.”
After moving back to New York City Nass began to host dinners in her shoebox apartment for her friends, “these dinners that I was hosting, which I really organized because I wanted to cook for people, I also did because I wanted to way to meet new people,” says Nass. “I would tell all my friends please bring one person that everyone can meet, and make new friends. Art was really the springboard for conversation. As you’ll see my apartment is full of my artwork, artwork of artist friends, of mine and art pieces I’ve collected.”
From this ritual, Victory Club materialized. Nass began hosting events through the club and has hosted elaborate dinners in New York, the Hamptons, Miami, Nashville, London, Rome and Vienna in just three years. With most of the club members located in New York members pay $100 monthly for invitations to private dinners and discounts to public events. Each event differs in style and format, created and cultivated by Nass who fuses “the culinary [and] visual arts” together. On top of conceptualising the food, she hand paints the menu cards and designs the place settings, to align with the artist’s vision.