Sous Chef Nicola Hobson hails from Champaign, Illinois where her large, close-knit family fostered her love of cooking from an early age. Under the watchful eyes of both her mother and grandmother, Hobson was preparing meals for her six brothers and sisters by the age of nine. After graduating high school, Hobson took a position as the lead line cook at Luna restaurant in Champaign. Her fondness of food and creativity in the kitchen only grew stronger and her passion to learn more about her craft led her to Boston. There, Hobson attended the Culinary Program at Boston University. During this time, she had the opportunity to study under such names as Jacques Pepin, Jody Adams, Gordon Hammersley, Barbara Lynch and Michael Leviton. It was here that she first met Jeffrey Fournier. After graduating in 2005, Hobson accepted a teacher's assistant position with the Culinary Program at Boston University and also went to work as a line cook at the Metropolitan Club under Fournier. After one year, she left both Boston University and the Metropolitan Club to work for Dante De Magistris at Dante Restaurant in Cambridge. After a brief time, she opted to follow Fournier's new endeavor in Newton Highlands, 51 Lincoln. Hobson started at 51 Lincoln as a line cook and within the year was named Sous Chef. Hobson is excited to be a part of 51 Lincoln's ever-changing and challenging environment. Constantly learning and growing with the restaurant, she is looking forward to another successful year.