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Nick McNevin moved to Savannah by way of Manhattan, Charleston, and originally Australia. His passion for fine dining led him to work in some of Sydney’s best restaurants including Bondi Icebergs, Baroque and Pier, after which he moved to New York and studied under Michelin star chefs Jean-Georges and Paul Liebrant among others. In Savannah, he serves as the Executive Chef at The Alley Cat where he delivers innovative flavors and unique food pairings to the Lowcountry dining scene.

He describes his cuisine as seasonal, fresh and creative, and has an artistic flair for plating. Taking inspiration from the multicultural food influences in both Australia and New York, he isn't tied to one type of food, but instead focuses on quality ingredients and inventive pairings. His love for the outdoors led him to become a certified mushroom forager and passionate gardener. He grows edible flowers and garnishes at his home in Savannah. 

Nick is currently available for private events in the Southeast, bringing his fine dining background and commercial kitchen equipment to your home or event venue allowing him to create restaurant-quality dishes customized to your needs.