Today we’d like to introduce you to Nick Scott.
Nick, we appreciate you taking the time to share your story with us today. Where does your story begin?
I grew up on a dairy farm about 45 minutes north of Memphis. We had a very large garden that we would harvest every season. We also hunted and harvested animals from the farm. This shaped the way that I cook and look at food. I went on to work in the restaurant industry for years cooking a wide range of different types of cuisines. Eventually, I went on to buy my own restaurant and develop different concepts.
Alright, so let’s dig a little deeper into the story – has it been an easy path overall and if not, what were the challenges you’ve had to overcome?
I think that all careers come with their own challenges but the restaurant industry definitely has a lot of hurdles to get over. I’ve worked with all walks of life coming up in this industry. This business attracts everyone from PHD’s to felons so you’ll experience a lot of different situations. As a young cook, I’ve seen people go on to become highly successful as well as watching people succumb to drugs and alcohol. As an owner, I’ve dealt with many regulations that make daily operations tough. In 2020 we all struggled thru the Covid lockdown getting shutdown multiple times by our local health department and government offices.
Alright, so let’s switch gears a bit and talk business. What should we know?
We are a small, independently owned local business. I have a craft cocktail bar as well as a Japanese inspired izakaya/sushi restaurant that focuses on locally sourced ingredients.
Let’s talk about our city – what do you love? What do you not love?
Memphis is a super tightly knitted community. However, we do have a long way to go with the level of crime in certain areas.
Contact Info:
- Email: Alchemymemphis@gmail.com
- Website: Alchemymemphis.com
- Instagram: @alchemymemphis
- Facebook: https://m.facebook.com/AlchemyMemphis/
Image Credits
Camille Jones
