Nick Melvin is replacing Nicholas Bour (who left for DC) as the chef at the Farmhouse at Serenbe. Melvin comes to Serenbe from Concentrics, where he worked as sous chef for a few of their projects, including Murphy’s, Room and Tap.
This just in: The farmhouse at Serenbe’s chef Tony Seichrist is taking a “culinary sabbatical” to Italy, and Nicolas Bour, former chef/owner of Iris and current chef at the Blue Eyed Daisy bakery at Serenbe, will be taking over chef duties at the Farmhouse. It’ll be interesting to see what culinary direction Bour will take. Check out my recent profile of Bour here, and a profile of Seichrist from last year’s Food Issue here.
