Chef takes it easy
I caught up with W. Greg Nalley yesterday.
He's been executive chef at Nick's Fish House in South Baltimore for about two months. Nalley was once chef-owner of Harvest Table in Locust Point, but he sold it and took about a year and a half off.
What was he up to all that time?
"I kind of fished and got in my wife's way," he told me. "My jokes stopped going over with my wife so I figured it was time to go to work. This deal came about and it really enticed me. This place has so much potential."
Nalley said he hasn't done a big overhaul of Nick's menu, but he has added several fish item. "Fresh fish of the day -- three or four fresh fish of the day -- five different kinds of oysters," he said.
He's focused on bringing in higher-quality purveyors and on "cross-training" his staff. He also said he'd like to increase the number of catered events the waterfront restaurant does.
Along the way, he's found he very much enjoys being the chef, rather than the chef-owner.
"I don't have to worry about payroll," he said. "I don't have to worry about insurance. I forgot how easy it was."
W. Greg Nalley, in his days as executive chef of Maryland Turf Caterers, injects strawberries with Grand Marnier for the Preakness Corporate Village in 1997. Sun photo by Kim Hairston