Nicole received her Culinary Arts degree and a Bachelor of Science in culinary nutrition from Johnson and Wales University. She earned her chops as a line cook at Café Boulud in West Palm Beach, Florida, followed by a two year stint working for Michelle Bernstein at Sra. Martinez and Michy’s. Nicole’s next big step came when she has worked for chef Stephanie Izard at Girl and the Goat in Chicago as a line cook and then sous chef. There she developed the skills to feed 350-600 guests every evening in an extremely fast-paced environment.
Nicole’s love affair with Southern cuisine first began when she moved to Atlanta in 2014 and served as executive sous chef at Watershed on Peachtree. There, she was exposed to both Creole-style Southern food as well as more modern takes on traditional Southern flavor profiles. Southern cuisine was never on Nicole radar until she arrived in Atlanta. “I wasn’t expecting to enjoy cooking Southern food so much. Now I love reading classic cookbooks with recipes that sound like they’re straight from a great-grandmother’s table. Those are the same types of recipes from Kevin’s childhood that inspire the food at Revival.”
Prior to arriving at Revival in March 2017, Nicole worked at Gunshow and credits the restaurant for pushing her past her creative comfort zone. “When I first started at Gunshow, my ideas grew out of things I had seen at other restaurants but didn’t have a hand in, and now it’s morphed into exploring ways to use interesting ingredients that are available to me right now. Understanding seasonality has had a huge influence on me.”
Nicole lives in Marietta with her chef husband Chris, their dog and two cats.