We’ll
take you there!
That
is the promise of Chef Nick Totten and his boss Christine Totten.
Nick was raised on the taste of Hilton Head in large part to his
grandmother Dot’s formal training and his love of the kitchen. The only jobs
that have ever interested him had to involve the taste and energy of the
kitchen.
After graduating from the highly regarded Johnson and Wales School of
Culinary Arts, the young chef applied for a job in the kitchens of Emeril’s in
New Orleans. The taste of the Louisiana gulf coast with its French and Cajun
influence of seasoning left a big impression. Nick returned to North Carolina
with visions of the culinary nameplates like Commanders Palace, Mr. B’s, and
Emeril’s as well as the exposed bricks and wrought iron lamp posts of Toulouse
and Bourbon Street.
While working his way up the culinary and management layers of highly
regarded restaurants in Hilton Head, he incorporated his lessons in seasoning
in Louisiana with the Gullah and low country flavors of the Carolina coast.
An opportunity to work under locally renowned chef Dean Fearing at the
Mansion of Turtle Creek lured the now seasoned executive chef to Dallas.
After 8 rewarding and growing years with the popular Dodies Group, the
Tottens were ready to give Chef Nick his own play ground.With the encouragement and support of his business manager and wife Christine, the McKinney resident's leased an available corner lot in Frisco's vibrant and every growing Square.
