We are thrilled that people have responded so enthusiastically to our Spotlight Chef’s Tasting Dinner Series with Chef Nico Abello and are excited to announce our next set of event dates.
Each pop-up restaurant experience features a curated chef’s tasting menu from Chef Nico Abello and takes place in The Loft at Soby’s (22 East Court St, Greenville, SC 29601).
The next set of dates includes:
Jan 20th– SOLD OUT
Jan 21st– SOLD OUT
Jan 22nd– SOLD OUT
March 24th– SOLD OUT
March 25th – SOLD OUT
March 26th – SOLD OUT
March 27th– SOLD OUT
Only 24 seats are available at each pop up with one seating at 6:30pm.
The Chef’s Tasting Menu for each event is $125/person**. Wine is not included, but there are a variety of beverage add-ons available including a hand-selected wine pairing for $50/person or the option to select a favorite bottle from the Soby’s wine list.
To make your reservation, please email the following information to events@sobys.com.
- Name
- Phone Number
- Date(s) Preferred
- Number of Guests
A concierge will contact you by phone to detail your reservation.
Reservations will be responded to in the order they come in – first emailed, first served. Due to the intimate nature of this event, a credit card will be requested to hold your reservation.
**Cancellation Policy: The response to these events has been very enthusiastic and we want to make sure we can accommodate as many guests as possible. Reservations may be cancelled without penalty prior to 24 hours before the event. Any reservations cancelled within 24 hours of the event will be charged $125 per reservation.
Learn more about Chef Nico Abello below.
Interested in future dinner events? Please fill out the form below if you’d like to be added to an email list to be first to know when future dinner dates (or similar type dining experiences) are scheduled.
Chef Nico Abello
Corporate Chef, Table 301
Nico Abello is a classically trained French chef who has worked in some of the best kitchens in France and the United States. Born in Velizy Villacoublay, a small town outside Paris, Chef Nico knew from a young age that he wanted to work in the hospitality industry. He started culinary school at the age of 15 and initially worked in the front of the house, but soon gained an appreciation for the kitchen and decided a career as a chef was his destiny. At age 17, he apprenticed with the two-star Michelin restaurant, Les Trois Marches in Versailles with Chef Gérard Vié and Sous Chef Laurent Zajac. It was here that he launched his career, learning first-hand the hard work and skills necessary to achieve success in the restaurant business.
Much of Chef Nico’s culinary inspiration came from the iconic chefs he’s worked with throughout his impressive career, including Philippe Letourneur, Thierry Conte, Franck Charpentier, Pierre Gagnaire, Daniel Boulud, JF Bruel, and Eddy Leroux. In 2016, he opened the restaurant L’Appart in Manhattan’s Le District as Executive Chef, where he was awarded a Michelin star for six consecutive years. It was during a visit to the Upstate for a culinary event in 2018 that Chef Nico and his wife fell in love with Greenville. But it wasn’t until after living in New York City during Covid that they decided to make a lifestyle change and move south. In 2022, he joined Table 301 as Corporate Chef where he currently is working closely with the restaurants to support and guide menu development as well as educate and mentor the company’s chefs and associates.
Chef Nico says, “I love what I do because it’s creative, and it’s very gratifying to see people happy with the food we produce in the kitchen. I appreciate working with our restaurants’ dedicated teams, including everyone from the maître d’, to the servers and sommeliers, and to the associates that help create the menus – they all help bring together a memorable experience for our guests.”
In his spare time, Chef Nico says he loves to spend time with his children and wife. “I’m very relaxed. I enjoy taking care of the house and having a list of redesign projects to complete. I also love cooking for my family and hearing my sons say ‘I’m the best Papa cook’. I’m also interested in car racing, drinking good wine, and the outdoors.”