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EXECUTIVE CHEF NICHOLAS ST. CLAIR KNEW HE WANTED TO DO SOMETHING EXTRAORDINARY FROM A YOUNG AGE. LITTLE DID HE KNOW, HIS BUDDING CULINARY EXPERTISE WOULD LAUNCH HIM INTO A WHIRLWIND ADVENTURE IN THE RESTAURANT INDUSTRY. ST. CLAIR, WHO GRADUATED WITH HIGH HONORS FROM THE CALIFORNIA CULINARY INSTITUTE IN PASADENA, CA, POLISHED HIS CUISINE WITH SOME OF AMERICA’S PREMIER CHEFS OVER THE PAST FIVE YEARS. ST. CLAIR AND HIS WIFE, ALISON, VENTURED INTO THE RESTAURANT BUSINESS WITH DETERMINATION FOR SUCCESS AND PASSION FOR FINE CUISINE. WITH CONFIDENCE AND 16 YEARS OF EXPERIENCE IN THE RESTAURANT BUSINESS, HE TOOK THE BLIND LEAP OF FAITH AND OPENED A PLACE TO CALL HIS OWN. ST. CLAIR RECOGNIZED THE QUAINT, SOUTHERN LOCATION OF FLOWERY BRANCH, GA AS A BLANK CANVAS FOR HIS STYLE AND FOOD. SHORTLY AFTER OPENING, ANTEBELLUM RESTAURANT BECAME ONE OF THE TOP DINING DESTINATIONS AND RESTAURANTS IN THE AREA. WITH ASPIRATIONS TO OPEN MULTIPLE RESTAURANTS, INCLUDING THE SO-CAL MEXICAN THEMED MAVERICKS IN JOHNS CREEK, ST. CLAIR IS INTENT TO EXPAND NOT ONLY HIS CULINARY EXPERTISE, BUT ALSO HIS BUSINESS VENTURES.