HIBT Lab! Osmo Salt: Nick DiGiovanni

HIBT Lab! Osmo Salt: Nick DiGiovanni

Do you know who holds the record for making the world’s largest chicken nugget? How about the world’s largest sushi roll?

If you know Nick DiGiovanni, then you know the answer to those questions. Each week, more than 15 million followers across YouTube and TikTok gawk and drool over Nick’s masterful and over-the-top culinary creations. Nick is at the helm of some analog business ventures too, including a DTC salt and seasoning company and his debut cookbook, Knife Drop, which publishes later this year.

This week on How I Built This Lab, Nick talks with Guy about overcoming shyness to become an on-camera personality, and his recent decision to forego Harvard Business School to continue on his path as a creator. Nick also opens up about his struggles to set strong work-life boundaries and speculates about his professional future.

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Episoder(806)

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Eric Liedtke spent 26 years at Adidas, working his way up from an entry level position to Executive Board Member and Global Brand President. During that time, he helped revitalize the Adidas brand thr...

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Mark Gainey and Michael Horvath were two friends from college with a good idea and bad timing: in 1995, they set out to create a digital community where athletes could chart their progress and activel...

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Lloyd Armbrust spent the bulk of his career in newspaper operations and advertising...until early 2020 when he started hearing about the spread of a dangerous new virus and a critical shortage of surg...

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Raising Cane's: Todd Graves

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By his early 20s, Todd Graves knew exactly what he wanted to do—open a restaurant near Louisiana State University that would make four things better than anyone else: chicken fingers, crinkle-cut frie...

25 Apr 20221h 22min

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