December 11, 2019 – Bradley Nicholson’s time has come. An executive chef told me a story a few years ago about how when he went to offer a line cook the position of sous chef, the young man turned him down. A nascent restaurateur had approached the cook and asked him to run the kitchen at his new restaurant. He accepted. That restaurant closed within two years. Such is the life in an oversaturated restaurant world where staffing is difficult and some people may be given chances for which they’re not quite prepared.

Exclusive details: Former Barley Swine chefs return to Austin to open luxury hotel restaurant