MEET THE CHEF: G-PRIME STEAK & CELLAR
Updated: Sep 3
For Nick Lini, a career in restaurants started at an early age. Growing up on the North Carolina coast, he often accompanied his father, a food representative, getting a behind-the-scenes look at professional kitchens. He started in the dish pit at 16 and has been in the industry ever since. A 2015 graduate of Cape Fear Community College’s culinary program, Lini now brings his coastal roots and steakhouse experience together as Executive Chef at G PRIME Steak & Cellar.
What makes G PRIME unique?
The “G” in G PRIME stands for Giorgio Bakatsias, the visionary behind a multitude of restaurant concepts across North Carolina. Giorgio’s touch on the ambiance, paired with consistent, top-quality ingredients and exceptional service, creates a level of hospitality you can only experience at G PRIME.
How would you describe the type of food you like to cook?
Classic American steakhouse cuisine with a coastal influence. My background in coastal cuisine, combined with my experience in the corporate steakhouse world, pairs perfectly with the G PRIME concept.
What motivates and inspires you as a chef?
Family. My wife is also a chef and currently works as a sous chef at a restaurant on Figure Eight Island. We bounce ideas off one another, share inspiration and use each other as resources.
What might diners not know about you?
Though it’s hard to find the time these days, I’m an avid surfer.
What’s your current favorite dish on the menu?
I’m a sucker for our crab cake. It’s a unique recipe because, instead of breadcrumbs, we use a mousseline as the binder. The sweet crabmeat pairs beautifully with sweet corn remoulade and shaved fennel.
What’s your favorite local product, ingredient or produce, and how do you use it on G PRIME’s menu?
Local seafood. We have a fresh, daily local whitefish option, as well as a variety of local oysters. We offer oysters raw, but I’m a huge fan of them broiled. Our broiled oysters are topped with a Creole compound butter, cooked sizzling under the broiler, and served with scallions, grilled bread and seared lemons.
Favorite foodie city?
Charleston. I love the talent in the Lowcountry. I find the humbleness refreshing in a world where people can sometimes become so focused on perfection and being overly complex.
All-time best comfort food?
A cheeseburger.
Describe the best meal you’ve ever eaten.
My wife’s kimchi jjigae. From special occasions to a random Tuesday, it’s a staple in our house. Sharing that soul-warming soup together as a family creates memories I’ll never forget and is foundational to my kids’ childhoods.
What are three songs on your current playlist?
If there’s one important piece of advice you could give home cooks, what would it be?
The art of food is subjective—do what you like.
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