Chefs Craig and McCormick Take New Positions with Concentrics Restaurants
Concentrics Restaurants announced two chef changes with Nick McCormick’s promotion to Executive Chef at TAP and Deborah Craig’s new role of Executive Pastry Chef at Parish.
McCormick’s culinary education began at The Cooking and Hospitality Institute of Chicago’s Le Cordon Bleu. The Chicago’s James Beard Foundation nominated him for his work at “mk The Restaurant” where he was Chef de Tournant. After his work at MK, McCormick moved to St. Louis in 2008 to start as Chef de Cuisine at “Larry Forgione’s An American Place.” In the time that McCormick was in St. Louis, the American Place was a two time AAA Four Diamond Recipient. Chef McCormick recently worked at Concentric’s TWO urban licks restaurant.
A graduate of the Art Institute of NYC, Craig first worked at Charlie Palmer’s Aureole in New York. She later worked at Billy’s Bakery as a baker and a cake decorator. In April 2006, Craig was recruited by the Jean-Georges Group where she was the sous chef at New York’s Spice Market, V Steakhouse and the pastry cook for Mercer Kitchen. In December 2007, Craig relocated to Atlanta where she was the head pastry chef for Jean Georges’ Spice Market. Here she was responsible for all composed plated desert production and hired and trained pastry staff in all procedures. After 6 years working with Jean-Georges Group, Craig became the Executive Pastry Chef of Atlanta’s Buckhead Bottle Bar, then Atlanta’s Bakeshop.
