New Orleans native Nick Melvin brings more than ten years of experience in Atlanta’s top kitchens to his role as executive chef and partner at Venkman’s. His first executive chef position was at the celebrated Serenbe Farmhouse from 2008 to 2009. It was during his tenure at Serenbe that The New York Times named the restaurant a “Southeastern showcase for the country’s growing farm-to-table movement, winning accolades for food that is both innovative and authentic.” In 2009, Melvin went on to further develop his technique at Parish and Empire State South alongside celebrated chef, Hugh Acheson.

Melvin’s creative yet approachable style of cooking is a product of his southern upbringing and years of experience cooking with talented chefs from varied backgrounds. This style is reflected in his menus at Venkman’s with his unique takes on comfort food staples.