Ormsby’s in West Midtown welcomes executive chef Nick Anderson to its friendly fold. Growing up in Marietta, teenage Nick decided he’d rather cook for his family than mow the lawn or wash the dishes. His choice of “chores” turned into one of his greatest pleasures and propelled him to graduate from Johnson & Wales University in Charlotte, North Carolina, and into culinary positions at several of Atlanta’s fine dining establishments including Spice and Canoe. He moved on to hold chef de cuisine roles at Tomo and Rathbun’s. At a holiday party, Anderson formed a friendship with two of Ormsby’s owners, Michael Goot and Leslie Battle, and their Westside restaurant became a favorite stop for Anderson, his wife and friends. Now, Anderson is thrilled to be a part of the Ormsby’s team and plans to add more local meat and produce to the menu offerings. He’s looking forward to inspiring the staff and welcoming guests when they drop by for a craft beer, his tempting pub fare and some bar game merriment.
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