NICK DOYLE, CO-OWNER & GENERAL MANAGER
Nick is one of nine children and grew up in a small town south of Chicago where all the restaurants his family dined at were Italian. Nick has enjoyed more than 30 years collaborating with celebrated local restaurant groups in Denver, Boulder and Fort Collins. Most recently working with The Rio Grande and The Kitchen restaurant groups. A few years back Nick and his business partner tossed around some concept ideas and Nick’s Italian was born. Nick attended Colorado State University and has called Fort Collins home for more than 15 years.
CLAY CONLEY, CO-OWNER & CULINARY DIRECTOR
Two-time James Beard nominee Chef Clay Conley is no stranger to opening and running award-winning restaurants. 2011, Conley opened critically acclaimed Palm Beach restaurants Buccan and Imoto in Palm Beach, FL. Clay’s big-flavor dishes reflect his travels through Italy, Europe and Asia. In 2012, the James Beard Foundation nominated Clay as one of the Best Chef of the South. Clay and his restaurants are featured in national and international media including Travel and Leisure, Boston Globe and USA Today. Clay created Nick’s menu with an eye for classic Italian dishes with a bold, fresh flavors.
BRIAN SHANER, EXECUTIVE CHEF
Missouri-born Brian Shaner originally moved to Colorado to ski the Rocky Mountains in Vail. In 2012, he traded the mountains for the ocean to move to West Palm Beach, Florida, where he met Clay Conley and began working at Buccan. After less than a year, Shaner was named executive chef at La Playa Hotel in Carmel, CA. Always remembering the passion he felt for Colorado, Shaner decided to relocate to Fort Collins as Nick's chef to plant deep roots here with his wife and nearby family, and to create "simple, honest food."