Sunday, April 12, 2009

Nick Melvin Brings Creole Flare to Inman Park

Concentrics Restaurants’ Bob Amick and Todd Rushing are proud to announce that New Orleans’ native Nick Melvin has assumed the lead of Executive Chef of PARISH: Foods & Goods. With a passion for food and all things pure and local, nationally acclaimed Chef Nick Melvin will create New Orleans-inspired dishes with modern influences at the Inman Park neighborhood restaurant and market.

Prior to taking the helm at PARISH, Melvin was the executive chef at the Farmhouse at Serenbe, where he created a prix fixe, weekly-changing chef’s choice menu that featured seasonal dishes that incorporated the freshest ingredients from the Serenbe Organic Farms. His approach to local, sustainable and organic farming and cooking was featured nationally in the New York Times and on the Travel Channel, as well as locally in The Atlantan. Melvin began his culinary career with Concentrics Restaurants as a sous chef, working at Murphy’s, Room at TWELVE and TAP.

Melvin graduated from Le Cordon Bleu at Scottsdale Culinary Institute in 2003, during which time he held an externship at Hotel Jerome in Aspen, Colo., and Dickie Brennan’s Steakhouse in New Orleans, La. He perfected his culinary skills while staging with Chef Susan Spicer at New Orleans’ Bayonna and Frank Stitt of Highlands Bar and Grill in Birmingham, Ala. Born and raised in New Orleans, Melvin quickly developed a love and appreciation for the wonderful food of the Crescent City. He spent many afternoons cooking with his mother, who first introduced him to Alice Waters’ principles of using fresh and local ingredients in cooking.

PARISH: Foods & Goods, defined by three concepts including PARISH Restaurant, PARISH Market and PARISH To-Go, boasts simple design and a symmetric scale giving it an elegant approachable feel. The bi-level eatery’s theme and purpose draws on the influences that make New Orleans’ cuisine and culture one of a kind. Located at 240 North Highland Avenue in Atlanta, Ga., PARISH is open seven days a week. For reservations and more information, call 404.681.4434 or visit

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