Crest Bistro Creates Bold Flavors And Experiences

Chef Nick is from the Low Country of South Carolina where he began his cooking journey in changing the culinary scene of Hilton Head Island with the Lowery Group Restaurants at the Flag Ship, CQ's and Old Fort Pub. He attended Johnson & Wales in Charleston South Carolina where he was a leader in Culinary Arts and Management.

Working with renowned Chefs

After leaving to pursue his culinary adventure, Chef Nick worked with renowned celebrity Chefs from New Orleans and Texas. He received a James Beard Nomination and worked in Michelin Star restaurants. Chef Nick opened his first concept in Frisco, Texas with NOLA Grill, bringing the heart of the fine dining French Quarter experience to Dallas, Texas. He won numerous awards for service and dining while becoming a pillar in the community.

Out on the range

After six years of owning and operating his restaurants, he decided to pursue another avenue of country clubs for Club Corp becoming the Executive Chef at TPC Craig Ranch. Chef Nick transformed the classic country club into the hottest restaurant in town by getting away from the typical country club atmosphere and rebranding the Food & Beverage programs, to restaurant type hot spots for bar lounge and dining. He hosted the PGA Tour Byron Nelson and became Club Corp's Executive Chef for all PGA tour events within the Club Corp family along with their College Stadium City Clubs.

Elevating country club dining

From there Chef Nick went on to become the National Director of Food and Beverage for Club Corp overseeing the finest country clubs in their portfolio. Chef Nick’s vast culinary background and attention to detail is seen through creative menu design and pushing boundaries in the culinary scene. He is known for pioneering the way for many culinary trends.