Executive Chef Nick Wallace
was born and raised in Edwards, Mississippi, and has always given credit for his cooking abilities to his grandmothers,Queen Morris and Lennel Donald. A leader in redefining the Southern food experience, Chef Nick blends his Mississippi family-farm origins with sophisticated French techniques to create exceptional dining experiences.
Chef Nick possesses the creativity, innovation, and drive to deliver exceptional cuisine of the highest quality. His culinary philosophy and passion reflects the growing trend towards a healthier lifestyle, and working with local farmers. Chef Nick uses the finest local and regional organic produce in his dishes.
With a desire to take on any challenge the culinary world has to offer, Chef Nick Wallace has participated in several culinary events. In 2013 (September) Chef Nick participated in the James Beard Foundation's third Chefs Boot Camp for Policy & Change at Glynwood in Cold Spring, New York. He has served as chef at The Beard House in New York City on two separate occasions, most recently hosting a sold-out “Southern Hospitality” dinner in December 2013. Wallace was also featured on the list of “Best Chefs America” in 2013 and 2017. and won Food Network Chopped: Alton Brown Challenge in October 2017.
Chef Nick Wallace has many accomplishments under his culinary belt, and looks forward to many more opportunities that will challenge his culinary knowledge.