Summary
Overview
Work History
Education
Skills
Awards
Volunteer Experience
Languages
Timeline
Generic

Nicholas Leahy

Peachtree Corners,GA

Summary

Highly experienced creative chef and hospitality consultant with a proven track record in menu development, multi-unit management, and successful restaurant openings. Possessing a broad range of culinary skills that span various types of global cuisine, particularly passionate about utilizing local ingredients to create innovative and flavorful dishes. Keen eye for detail and commitment to delivering exceptional dining experiences, consistently striving to exceed customer expectations and drive business growth.

Overview

22
22
years of professional experience

Work History

Owner

Harvest Hospitality
12.2023 - Current
  • Launched Harvest Hospitality, a free-lance consulting firm specializing in restaurant openings, operations, budgeting, buildouts, menu developments, and staffing.
  • Have worked with companies ranging from Bellwood Coffee, NFA Burger, Cypress Resort, Seabrook, and many more
  • Consulted with customers to assess needs and propose optimal solutions.
  • Trained and motivated employees to perform daily business functions.
  • Enhanced operational efficiency and productivity by managing budgets, accounts, and costs.
  • Evaluated suppliers to maintain cost controls and improve operations.
  • Established foundational processes for business operations.
  • Researched target market to discover customer needs and analyze competitor trends.

Chef/Partner

Nick’s Westside
07.2020 - 12.2023
  • Chef and owner of Nick’s Westside after converting AIX and Tin Tin into this more casual, American concept to match the demands of the post-pandemic clientele
  • Nick’s served as a neighborhood go-to restaurant until it was sold in December 2023.

Culinary Director

Dash Hospitality
08.2021 - 08.2023
  • Developed menus, hired & trained all BOH staff, set up operating systems, & created branding & design for this multi-unit operation in Dunwoody comprising of 4 restaurants, Bar(n), Mortys Meat & Supply, Message in a Bottle, & The Funwoody Food Truck
  • Additionally, worked with outside clients as a consultant on operations, menus, site evaluation, employee evaluation, & P&L analysis.

Chef/Partner

The Usual
01.2021 - 11.2022
  • Opened, designed, branded, and developed this neighborhood restaurant in partnership with Perennial Properties
  • The Usual was named “Best Casual Restaurant in Atlanta” by Eater Atlanta in 2022.

Chef/Partner

AIX and Tin Tin
05.2018 - 07.2020
  • Chef and owner of high-end French restaurant, AIX with adjoining wine bar, Tin Tin in Atlanta’s trendy West Midtown
  • Opening in December 2018, AIX told the story of my culinary beginnings in the south of France.

Chef/Partner

Saltyard
03.2013 - 05.2018
  • Worked with partners to create this tapas-style, seasonal restaurant concept, menu development, buildout, and launch of casual fine dining restaurant located in the affluent Buckhead area of Atlanta.

Executive Chef

Daylesford Organic (London, England)
10.2011 - 10.2012
  • Developed and executed daily and seasonal menus for this award-winning, central London restaurant specializing in farm-to-table ingredients
  • Daylesford Organic, a recipient of the Michelin Bib Gourmand Award, is a grand scale operation that includes three restaurants, farms and vineyards throughout Europe, and a home & lifestyle retail concept.

Executive Chef

Alos Cuisine
- 04.2011
  • Oversaw culinary product development, marketing and sales strategies, purchasing, staffing and production, leading to a $2.2 million growth in annual sales for this all-natural Hispanic foods company.

Territory Manager / Culinary Consultant

Performance Food Group
  • Offered culinary expertise allowing PFG to break into the fine dining market of Atlanta and enhance existing customer relationships.

Executive Chef

Pacific Kitchen
03.2006 - 10.2007
  • Oversaw this fine dining restaurant in all facets, including menu development and execution, staffing, purchasing, inventory control, and quality assurance.

Executive Sous Chef

Concentrics Restaurants
  • Worked at Two Urban Licks restaurant 2004-2006 before rejoining Concentrics, the highest volume restaurant group in Atlanta, in 2007 as Executive Sous Chef
  • Instrumental in opening two new concepts, including one gastro-pub and one New Orleans-style bistro.

Sous Chef / Saucier

Food Studio
03.2002 - 10.2004
  • Rapidly promoted from Lead Line Cook, to Saucier, to Sous Chef, with a stint as interim Head Chef, at this upscale fine dining restaurant.

Education

High School Diploma -

Marist High School
Atlanta, GA
06.1998

Skills

  • Passionate about menu development
  • Staff training, mentoring, and retention
  • Catering and special events
  • Vendor contracts and negotiations
  • Food and labor costing
  • Inventory control
  • Multi-unit management
  • Multitasking and Organization
  • Customer Relationship Management
  • Team Collaboration and Leadership
  • Relationship Building
  • Business Development
  • Strategic Planning
  • Contract Negotiation
  • Trends Analysis
  • Business Management
  • Revenue Generation
  • Vendor Management
  • Operations
  • Inventory Control
  • Budget Management
  • Staff Evaluation
  • Staff Development
  • Food Pairings
  • Special Event Planning
  • Sanitation Practices
  • Nutritional knowledge
  • Food presentation
  • Menu development
  • Ingredient Sourcing
  • Food Trend Awareness
  • Dining facility management
  • Kitchen Organization
  • Food and Beverage Operations

Awards

  • Guest Chef at the James Beard House in NYC, 2015 & 2019
  • James Beard House Foundation Bootcamp Participant, “Policy for Change”
  • Certified Big Green Egg Sponsored Chef
  • Featured Chef for Georgia Grown Macy’s 4th of July Fireworks, NYC, 2018
  • Contest on “Chopped” TV Show, 2021
  • Named “One to Watch” by “Atlanta Magazine”, 2015
  • Recipient of the Springer Mountain “Celebrate the Chef” award, 2015
  • Winner of Idaho Potato Commission Recipe Contest
  • Featured Chef at the Charleston Food & Wine Festival, Georgia Food & Wine Festival, Savannah Food & Wine Festival, annually since 2012
  • Television appearances on local & national news channels and shows including, HLNʼs “Weekend Express”, “Atlanta and Company”, CBS 46, and 11Alive.
  • Winner of “Taste of Atlanta ʻBest Tasteʼ” Award, 2015
  • Winner of the “Taste of Atlanta” VIP Chefʼs Cook-Off, October 2014
  • Winner of the “Golden Ticket” at the “Atlanta Battle of the Burgers,” October 2014
  • Numerous press articles in publications including, “Atlanta Homes & Lifestyles,” “The Atlantan,” “Jezebel Magazine,” Zagats, and “Flavors Magazine”

Volunteer Experience

  • Board Member of Meals on Wheels Atlanta, 2015-2020
  • No Kid Hungry
  • Atlanta Botanical Garden
  • Georgia Grown
  • Slow Food Movement
  • Giving Kitchen
  • Bosley’s Place

Languages

Spanish
Full Professional
French
Limited Working

Timeline

Owner

Harvest Hospitality
12.2023 - Current

Culinary Director

Dash Hospitality
08.2021 - 08.2023

Chef/Partner

The Usual
01.2021 - 11.2022

Chef/Partner

Nick’s Westside
07.2020 - 12.2023

Chef/Partner

AIX and Tin Tin
05.2018 - 07.2020

Chef/Partner

Saltyard
03.2013 - 05.2018

Executive Chef

Daylesford Organic (London, England)
10.2011 - 10.2012

Executive Chef

Pacific Kitchen
03.2006 - 10.2007

Sous Chef / Saucier

Food Studio
03.2002 - 10.2004

Executive Chef

Alos Cuisine
- 04.2011

Territory Manager / Culinary Consultant

Performance Food Group

Executive Sous Chef

Concentrics Restaurants

High School Diploma -

Marist High School

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