David B. Nevins
Executive Chef, Nix’s Mate
Chef David Nevins is a visionary in Boston’s culinary
scene. Thanks to his astute palate and knowledge of New England-inspired
fare, Nevins continues to push the envelope with creative cuisine that has
led to a decade of rave reviews.
Nevins’ path to his current role as Executive Chef at
Nix’s Mate has been filled with accolades and milestones throughout the
Northeast. However, his food remains as unpretentious and precise as it was
at the turn of the century, when he first became a chef.
His cooking career began at the Culinary Institute of
America, the world’s premier culinary college. It was there that he was
first exposed to the culture of professional kitchens and learned
traditional cooking techniques. From the CIA, Chef Nevins went to work for
celebrity chef Todd English at Olives in Charlestown, MA. After working his
way up from Line Cook to Chef de Cuisine at Olives, Chef Nevins went on to
head the kitchen at Kingfish Hall, another Todd English establishment.
After getting his chops at the CIA, Olives, and Kingfish
Hall, Chef Nevins wanted to tackle a more entrepreneurial project,
acquiring the role as opening Chef at Neptune Oyster in 2004. While Nevins
had a plethora of seafood options, the minimalist feel and creative
execution were so fresh that both the Boston Globe and Boston
Herald both gave Neptune 3 star reviews. Under Nevin’s direction,
Neptune was also featured on the cover of Boston magazine’s Best
of Boston issue in 2006.
Chef Nevins held reign as Executive Chef of Neptune
Oyster for three years before opening his own restaurant, Osetra Restaurant
in his home town of Norwalk, Connecticut. Nevins’ efforts were not ignored,
as he introduced a unique, modern dining experience to the city. Osetra was
awarded a Zagat rating of 26 for food, and listed in the
“America’s top restaurants” in 2009. The New York Times also
approved of the experience awarding Osetra 2.5 stars in 2008. After four
years as an owner/operator, Chef Nevins was called back to his mentor, Todd
English to continue to grow the empire serving as Interim Executive Chef in
New York City, Las Vegas, and Charlestown.
Having run some of the best seafood driven restaurants
in New England, and considering the restaurant’s New England heritage and
nautical theme, Chef Nevins’ cooking at Nix’s Mate plays to his strengths.
It is no surprise that some of the most popular dishes are seafood
Though his style shows glimmers of French technique, Italian influence, and
Mediterranean style, Chef Nevins describes his cooking as contemporary
American. With 15 years of experience running New England kitchens at the
highest level, Chef Nevins is a leader in the culinary world. Skills and
recipes can be taught and learned, but the ingenuity that chefs such as
Chef David B. Nevins employ only comes around every so often.