Omnivore Atlanta

This just in from Concentrics:

Atlanta, GA (March 31, 2009) – Concentrics Restaurants’ Bob Amick and Todd Rushing are proud to announce that New Orleans’ native Nick Melvin has assumed the lead of Executive Chef of PARISH: Foods & Goods. With a passion for food and all things pure and local, nationally acclaimed Chef Nick Melvin will create New Orleans-inspired dishes with modern influences at the Inman Park neighborhood restaurant and market.

“Nick possesses the ideal qualifications that I’m certain will make for a standout chef at PARISH – he is New Orleans born and bred with an exceptional passion for farm to table fare and was a part of the Concentrics family for quite a while,” said Concentrics Restaurants founder Bob Amick. “While at Serenbe, he utilized the local, sustainable and farm-to-table philosophies that PARISH embraces, and he brings the flavors of his hometown back to Atlanta. We are excited to have him back as a part of the Concentrics team.”

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After last week’s announcement that Nick Melvin will be leaving the Farmhouse on March 22, Serenbe has announced that Marie Nygren, the “proprietress” of the Inn at Serenbe (and wife of Steve Nygren) will be taking over preparing the meals at the Farmhouse.

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Two days after a glowing article in the New York Times travel section, Nick Melvin has resigned as chef of the Farmhouse restaurant for a chef job elsewhere. His last day is March 22. No word yet on where he’s headed, or who will replace him at Serenbe.

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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.

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