Ormsby’s Taps Nick Anderson as Executive Chef

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Ormsby’s, the West Midtown tavern known for its fresh pub fare, craft beer and selection of bar games, welcomed new executive chef Nick Anderson to the team. The Marietta native brings with him a fierce work ethic and a wealth of fine dining experience formed at some of Atlanta’s most beloved restaurants.

“We are thrilled to have Nick’s culinary expertise leading our kitchen staff,” says Michael Goot, owner and general manager at Ormsby’s. “He’s going to add some depth to our menu to match our roster of craft beers and the merriment of our bar games.

A graduate of Johnson & Wales University in Charlotte, North Carolina, Anderson began cooking for his family as a way to avoid doing dishes and mowing the lawn during his teenage years. This avoidance blossomed into a true passion that led to culinary positions in Atlanta’s best restaurants. Anderson started his career working under chef Paul Albrecht at Spice before taking a sous chef position at Canoe, where he stayed for six years. At Canoe, he supervised 25 line cooks and all preparations for the iconic restaurant’s nightly seatings. Anderson then went on to hold chef de cuisine roles at Tomo and Rathbun’s before arriving at Ormsby’s.

He formed a friendship with two of Ormsby’s owners, Michael Goot and Leslie Battle, when the restaurant hosted its holiday party at Canoe several years ago, and he has patronized Ormsby’s ever since. “My wife and I like to take friends there or stop in for a nightcap when we’re having a date night,” he says. “It’s a change of pace for me, and I’m really excited to be part of this talented staff and management team.”

One of the changes that Ormsby’s patrons can look forward to with Anderson helming the kitchen is the addition of more local meat and produce. “I’ve developed relationships with local farms over the years and plan to use those to highlight great local products throughout the menu. That way my guests know what they’re eating,” he says.

Anderson relies on these personal connections not only to inspire his cuisine, but also his staff. “I want to know what makes my staff tick so next time someone is having a bad day, I’ll know how to make it better. Our guests will feel that connection."

News and information presented in this release has not been corroborated by FSR, Food News Media, or Journalistic, Inc.

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