Executive Chef and Owner
As the owner and executive chef of Nick’s Westside chef Nick Leahy showcases his true passion for globally influenced, locally sourced cuisine.
The son of an Irish-American father and a half French mother, chef Leahy was introduced to varying global cultures, from the time he was born. He is originally from Bermuda but raised in both London and Atlanta.
As a true champion and purveyor of the farm-to-table movement in Atlanta, chef Leahy celebrates Georgia’s small producers through his menus, allowing fresh, sustainably sourced ingredients to shine.
Prior to opening Nick’s Westside, chef Leahy served as the owner and operator of renowned tapas-style restaurant, Saltyard, in the heart of Buckhead. Chef Leahy’s extensive career also includes time with some of Atlanta’s most notable restaurant groups including Concentrics Restaurants and Fifth Group Restaurants.
Outside of his time spent in the kitchen, chef Leahy has been a constant supporter of many charitable and local organizations including Georgia Grown, No Kid Hungry, The James Beard Foundation and The Giving Kitchen. Most notably, chef Leahy holds the honor of being the first chef ever to be elected to Meals on Wheels Atlanta’s Board of Trustees.
In his free time, chef Leahy enjoys spending time outdoors with his wife, Danielle, along with his two daughters and their dog, Lilly Bean.
After joining the Nick’s Westside team in December 2018, Matthew Gibbons was appointed as beverage director in June 2019. Through his current role, Gibbons plays an integral part in the development of the restaurant’s beverage program. With features including an extensive list of rare and unique wine offerings, a specially curated local beer selection and a number of custom cocktails utilizing a diverse range of liqueurs, fortified wines, organic sodas and flavored CBD sparkling waters, Gibbons showcases his passion for cocktail artistry.
As a Georgia native, Gibbons was first introduced to the hospitality industry while working at notable Decatur restaurant, Cakes & Ale. It was there he was first fully immersed in the world of wine and craft cocktails. From there, Gibbons went on to serve as a bartender at multiple Castellucci Hospitality Group concepts including Cooks & Soldiers, Double Zero, Sugo and the Iberian Pig in Decatur.
In his current role, Gibbons enjoys working with his stellar team to develop a beverage program that highlights varietals not typically found accompanying the cuisine. When he’s not creating cocktails behind the bar, Gibbons enjoys traveling around the country attending music festivals and vacationing in the mountains.
Originally hailing from Philadelphia, Marissa Mallee joined the Nick’s Westside team as general manager in September 2019. Having first ignited her passion for hospitality and restaurants while in high school, Mallee has been working in the restaurant industry since she was old enough to be employed.
While studying hospitality administration at Boston University, Mallee served as a food-and-beverage intern at The Ritz-Carlton, Boston Common. In addition to this internship, she also held positions at notable Boston-area restaurants, Eastern Standard and SRV.
Shortly after graduating from BU cum laude in May 2017, Mallee accepted a position as guest relations manager at SRV. It was there that she developed her framework of strong leadership skills by overseeing all guest outreach and in-house event planning along with leading the front-of-house team in staff hiring, training and management.
As a brand new Atlanta-area transplant, Mallee enjoys spending time learning about the dining scene in her new city while continuously growing the successful team at Nick’s Westside.