Chef Robert Norrick

Like most coming-of-age students, I found myself working in a restaurant. The jobs came in a couple different experiences, from short order cook to making pizzas. In college I worked for a hotel who served buffet style, while also running their café down by the pool. Although, after graduating I would go on to do several different trades, I came back to food, and I fell in love with feeding people. 5 years ago, it started with a hello fresh box. It ignited a passion to study cookery at a high level. I quit my corporate management postion and took a line cook spot at a local wine bar where everything was made from scratch. After learning what I could from them I sought out a fine dining experience. Sean Brock opened Audrey in Nashville, TN and I joined the team shortly after they opened. I spent a year and half fine tuning my skills. I created Echoes Nashville adoring this time as a popup adventure to start putting my food out there. I saw some success in the positive feedback from my taco creations. I left Audrey in pursuit of a new challenge in getting into a kitchen that can both flourish my management and cookery skills while learning a cuisine I had not studied much. In that time I have quickly found that my favorite service's hve been that of wine dinners. Smaller more intimate meals in which both creativity and uniqueness can occur.