Serving a globally inspired and locally sourced menu, Executive Chef Nick Leahy helms the kitchen at Saltyard. Nick is originally from Bermuda and credits his diverse culinary style to his international travels growing up. He first began working in the restaurant industry in high school and honed his skills under Atlanta legend Chip Ulbrich at Food Studio. He then moved overseas to serve as Executive Chef at Daylesford Organic in London—a restaurant that solely uses local and organic ingredients from farms around the city. This experience fueled Nick’s passion for sourcing from small, nearby purveyors and farmers.
Nick was the first chef to be appointed to the Board of Trustees for Meals on Wheels Atlanta, and he is also associated with prominent food organizations such as Georgia Grown, The Slow Food Movement, the James Beard Foundation, and Georgia Organics. In 2017, Nick cooked at the James Beard House in New York City.
When not at the restaurant, he can be found reading, hiking, or spending time with his wife and two daughters.
Photo by Heidi Geldhauser