Chef Nicolas Bour returns to Georgia & Serenbe

Chef Nicolas Bour is returning to Georgia as Vice President of food and beverage at Serenbe Hospitality. Our food contributor, Joe Duffy, said:

One of the best chefs this town has ever seen is returning!

On Facebook, Serenbe is described as a biophilic, progressive community full of fresh food, fresh air and focused on wellbeing. The neighborhood has a 24-acre farm, 700 preserved acres, 3 farm-to-table restaurants, shops, events + Inn. Serenbe has been featured in Southern Living and Garden & Gun magazine, as well as many other publications.
With more than 20 years industry experience, Bour has recently been consulting and executive chef in Miami and Hawaii. Bour began as a line cook in charge of appetizers during the heyday of Elizabeth’s on 37th in Savannah, Ga and then continued on to the Ritz Carlton in Buckhead from 1995-1997. Atlantans will best remember him for opening Iris in East Atlanta and making it a destination restaurant. Bour later signed on to open The Farmhouse in Serenbe. It was perfect for his farm-to-table concepts.  On Facebook, Bour said:
As of July 25th I am the new VP of F&B at my old home, Serenbe! We have a ton of new projects coming up and I can’t wait to make them happen. Looking forward to cooking for you again!
Welcome home Bour! We know that our favorite food critic Joe Duffy is beyond excited, as he added:

As someone who loves great food, but hates to look all pretty doing it, one of my favorite restaurant trends was around the turn of the century: upscale food in a casual atmosphere. Unfortunately, this was an empty slogan in 90 percent of the cases. However, at Iris, Nicolas perfected the concept. When he made a change of pace at his first stint at Serenbe, his fried yardbird was among the best I’ve ever had.

From Pinterest when he was at Humphrey’s Restaurant in San Diego.

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