Nick Leahy

Executive Chef

Aix

“The best thing about small plates is that they don’t have to be formulaic: it isn’t just ‘Here’s your protein, vegetable, sauce, and you have a plate,’” Chef Leahy said. “If you have beautiful turnips or corn, you can highlight their great taste without worrying about everything else, and you can have lot of dishes on the menu that change with the season.”


Set to open two new concepts in the Midtown neighborhood of Atlanta this winter, a French Provencal restaurant called Aix with a connecting wine bar next door named Tin Tin, chef and new father Nick Leahy surely has a lot on his plate - but you better believe it’s all delicious! Born in Bermuda, Leahy brings his heritage and experiences growing up cooking with his mother and later traveling the world to the kitchen, where he expertly crafts dishes that highlight the quality of fresh ingredients without too much complexity.

Leahy was working in restaurants by high school, and eventually worked his way up to a position at Food Studio under Atlanta legend, Chip Ulbrich. Food Studio was Nick’s crash course in combining taste with technique: Chip taught him not only how to find the bold flavors in a dish, but how to do it without being too complex. “The best thing about small plates is that they don’t have to be formulaic: it isn’t just ‘Here’s your protein, vegetable, sauce, and you have a plate,’” Chef Leahy said. “If you have beautiful turnips or corn, you can highlight their great taste without worrying about everything else, and you can have lot of dishes on the menu that change with the season.”

- Chef Bio and Photography Courtesy of Springer Mountain Farms

Recipes from Nick Leahy


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