Nico Romo and Sarah Tomlinson of NICO Oysters + Seafood are nominated as finalists to be awarded in the The Stars of South Carolina Hospitality Awards.
The Stars of South Carolina Hospitality Awards celebrate the exceptional professionalism and outstanding service of top individuals in the hospitality industry.
Restaurant Chef of the Year
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.
Sarah holds over a decade of experience in F&B where she honed her love for beverage, more specifically, wine. Before joining the NICO family, Sarah worked as the beverage manager at Slightly North of Broad and as assistant manager at Zero George. Sarah has an infinite love for travel, food and wine and believes that wine has become her vehicle to communicate, connect and challenge people in everyday life.
The South Carolina Restaurant and Lodging Association (SCRLA) will announce winners at the 68th Annual Stars of South Carolina Hospitality Awards on Monday, February 1 at the DoubleTree by Hilton Columbia. Chip Rogers, President, and CEO of the American Hotel and Lodging Association, will keynote the event.
About the SCRLA
For more than 75 years, the SCRLA’s mission has been to promote, protect and educate the foodservice and lodging industries of our state and to ensure positive business growth for our members. The SCRLA strives to represent the best interests of its members on small business issues, hospitality and tourism concerns and towards the protection of South Carolina’s quality of life.
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.