Hours
Mon-Thur 4-9:30
Fri 4-10
Sat 12-10
Sun 11-2:30 Brunch Sun 2:30-9:30 Dinner

NICO is an upbeat oyster bar serving French cuisine carefully prepared in a wood-fired oven. With ingredients sourced from the waters of the Lowcountry and a curated selection of the country’s most coveted raw oysters, French Master Chef Nico Romo offers a fresh take on seafood for Charleston's iconic Shem Creek. 

To see how we curated our oyster selection check out

THE NICO OYSTER HUNT

OUR TEAm

Nico Romo | Chef/Owner

Born in Lyon, France, Chef Nico Romo is the youngest-ever US member of The French Culinary Academy (l’Académie Culinaire de France) and Master Chefs of France (Maîtres Cuisiniers de France), one of just 66 French Master Chefs in the country, and the only recipient in South Carolina. Both elite organizations represent and comprise the most highly skilled chefs in the techniques and traditions of the French culinary art.
Chef Romo graduated from the Helene Boucher Culinary Art School in Vénissieux at age 19 and perfected his skill under French Master Chef Patrick Henriroux at the dual-Michelin Starred restaurant La Pyramide in Vienne, France.

Chef Romo spent a decade directing Patrick Properties Hospitality Group’s culinary programs and helmed the kitchen at Fish Restaurant. During that time, he was named a Monterey Bay Aquarium Sustainable Seafood Ambassador and member of the Seafood Watch Blue Ribbon Task Force recognizing his commitment to ocean-friendly seafood and Lowcountry fishermen.

In 2017, Chef Romo opened his first concept, NICO, bringing his European training and appreciation for locally sourced ingredients, particularly seafood and oysters. In 2020, he opened Bistronomy by Nico in a quaint spot in downtown Charleston. Bistronomy by Nico is an approachable French Bistro that highlights innovative techniques and ingredients. His third concept, Laura, opened in Spring 2022 in Charleston’s neighboring, Summerville, serving rustic Italian food as an ode to his Italian Heritage.  

Jay Flatley | Executive Chef

Executive Chef Jay Flatley was born and raised in New Orleans, LA where his love for food and cooking began at a very young age. His family always seemed to be entertaining with dinners and parties for family and friends. During this time he spent a lot of time in the kitchen with his mom and sister.

Like most chefs, Jay began his career washing dishes in a neighborhood restaurant, then eventually moved to cooking. In 1997, Jay moved to Dallas, Texas with his family and began cooking at Outback Steak House. After learning all aspects of the kitchen Jay left to work at Mondos of Dallas. He was there for a short time before attending The Culinary Institute of America in 2000 on a scholarship given to students that have been in the industry for a period of time. Jay graduated from CIA in 2003 with a Bachelors's Degree in Hospitality Management.

After graduation, Jay returned to Texas for a short time before starting as Sous Chef at Crescent City Brewhouse in New Orleans. After the devastation of Hurricane Katrina, Jay was displaced from his job for some time. After the dust settled, Jay returned to reopen the Brewhouse where he spent a short time before working at Cochon, where he spent the next two years as a line cook. In 2007, Jay moved to Santa Rosa Beach, FL, where he helped open Fire, a fresh seafood-driven concept on the beach in Florida. After two years at Fire, Jay moved to Nashville, TN to open a new restaurant just outside the city. The restaurant never came to fruition and Jay began working for Mstreet entertainment group, working his way up from line cook to Sous Chef to Executive Chef of the company's midtown concept, Tavern, where he spent the next seven years as Executive Chef.

Jay moved to Charleston in 2020 with his wife Nicole and son Cooper. After a small stint at Stars, Jay has found a home at NICO on Shem Creek. With respect and understanding, Jay hopes to be a part of NICO Oysters + Seafood's success for years to come.

Deena Versanszki | General Manager

Originally from Upstate New York, Deena Versanszki brings a wealth of talent, knowledge and international experience to NICO as its General Manager. Versanszki began her impressive career in Florida at Azul, a five-star restaurant in the Mandarin Oriental Miami. From 2006 to 2009 she worked as the General Manager for several restaurants in the Westin Diplomat Hotel and Resort.

In 2012, Deena and her husband relocated to London, where she worked in the hospitality business for the next five years. During that time she worked at Jackson & Rye as Assistant General Manager and Pennethorne’s at Somerset House as General Manager, where she played an integral role in the successful rebranding of the iconic historical venue from café to wine and cocktail bar, winning a spot on World’s Best Bars 2016 within six months.

Deena and her husband moved to Charleston in April 2017 to be closer to family, where she enjoys anything and everything outdoors, especially near the ocean with her menagerie of furbabies.

Steve Arce | Sous Chef

We are pleased to introduce our Sous Chef, Steve Arce. Steve was born on Fort Lewis Army Base in Washington and raised in Lacey, WA. Born on February 16, 1984, he is now the sous chef here at NICO. Before joining us, Steve earned a two-year degree from Le Cordon Bleu in Seattle, which set the stage for a diverse and adventurous culinary career.

Some of the highlights of his career include the opportunity to travel and work at renowned locations such as Yellowstone National Park’s Lake Resort for a summer and Alyeska Resort in Alaska for a year. He later made his way to the Charleston area and worked at Kiawah Resort and Wild Dunes Resort, progressing to lead cook at each location. Throughout these experiences that contributed to his role current at NICO, he developed invaluable skills, including breaking down a variety of fish served in the kitchens.

Inspired by his father, a chef at a local restaurant in Seattle, and a deep love for his mother’s Korean cooking, he was drawn to the culinary world from an early age. Steve’s Puerto Rican father served over 20 years in the army, and growing up in a household influenced by both Puerto Rican and Korean cuisines, alongside time spent living in both Hawaii and Washington State, fostered his passion for food.

Steve is well-suited for his role because he has steadily worked his way up from cook to lead cook and now to sous chef. This progression has provided him with a solid understanding of what the kitchen team needs at every level, and he is committed to leading with a collaborative and hands-on approach.

When Steve isn’t working in the restaurant he loves to spend time with his amazing wife, son, and new puppy. He attributes her with why he has remained in SC and in turn started working with us at NICO!

Emilie Derrick | Assistant General Manager

NICO Assistant General Manager, Emilie Derrick was born in Naples, Florida, and eventually went on to earn her Bachelor’s Degree in Resort and Hospitality Management from Florida Gulf Coast University. She was drawn to the hospitality industry from growing up watching cooking shows on tv. Emilie loved being around food so much, that it actually led her to go to culinary school. Her knowledge of both the back and front of the house makes her uniquely qualified for her role as AGM. Her favorite moments in her career were spent working summers in Alaska, and he favorite part of the job is being able to give her guests a memorable dining experience. When Emilie isn’t here with us at NICO she is spending time with her husband Joe and fur-baby, Palmer.

Chris Goodwin | Head Shucker

Meet our Head Shucker, Chris Goodwin. Chris was born in Springdale but grew up in Pine Ridge, SC a suburb of Columbia. Chris holds the title of Head Shucker but is well-versed in all of the stations in the kitchen, as well as managing prep and safety protocols. He attended the Art Institute of Charleston and has an associate degree in Culinary Arts. He then went on to hone his skills in a high-volume kitchen, working for Chef Adam Jakins at Halls Chophouse downtown right out of school for upwards of 7 years. Chris got into cooking out of both necessity and because of family. After the tech market crashed in the early 2010s he was having trouble finding work. Around this same time, his paternal grandparents passed away and he began cooking to feel closer to them. Eventually, this led him to enroll in culinary school in Charleston and the rest is history.

Chris is ideally suited for his role as Head Shucker because he is a people person and pays great attention to detail. This position requires a lot of interaction with guests and knowledge of the craft, both of which he possesses. We are so grateful to have Chris as a part of the team at NICO. When he isn’t with us you can find him spending time with his wife Jacqueline, their cat, Anna, and their dogs Maisie and Caesar. 

The Corporate Team

NONPROFITS & AFFILIATIONs