Napa’s Atlas Social Chef On Food Trends and Who Would Play Him in a Movie

Image Credit: Atlas Social

By Janice Nieder

After a recent, mind-blowing meal at Napa gastropub newbie, Atlas Social (the latest offering from local restaurateur tag team, Michael Gyetvan and his wife, Christina), I knew I had to score an interview with Chef Nick Ritchie. Ritchie totally knocked my Manolo Blahniks off with his innovative menu that offers many “they may be small, but they’re packing humongous flavor” plates. The menu is cleverly organized by category: from the ranch, the sea or the garden. Ritchie had me at his Crispy Fried Farm Egg that was stuffed with Bacon Jam, the mini Rabbit Pot Pie, and of course, the gingery Sweet & Sour Crab Toasts and feather-light, Ricotta Dumplings.

Make sure to stick around after the interview for his Mixed Greens and Herbs with Warm Breaded Goat Cheese recipe!

JustLuxe: What inspired you to become a chef?

Nick Ritchie: My father owned a small market and butcher shop when I was young, so I grew up surrounded by food. My first job was in 1994, where I was exposed to a professional kitchen at Tra Vigne when I was 13 years old. It had a great impact on my career. Read more…


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