History & Philosophy
Nosh has been successful by only using the finest, freshest ingredients and putting them in the hands of talented people. Founded in 2011 by Chef Rick Carson, Nosh has evolved over the years but two constants have remained: our farm and our kitchen.
Nosh Gardens is the teams’ organic farm located approximately five minutes from our storefront. Created by Chef Rick Carson, the Gardens are a culinary-driven farm, meaning that we strive for the best quality in our herbs, vegetables, and florals by using only all-natural and organic methods, with harvesting at peak times. Our products include herbs, vegetables, mushrooms, hops, and flowers.
Meet Team Nosh
Founding Chef /Owner / Farmer & Forager
Rick Carson is a classically trained chef and has held top positions in fine-dining hot-spots, hotels, and culinary farm kitchens with over twenty-five years of experience. Besides being a working chef, Carson is one of the creators of “Cultivate”, an avant-garde pop-up dining experience, and is also an organic farmer. Growing up between the US and the Philippines, as well as spending time in Europe and the Caribbean, Chef Rick draws on his travels for inspiration and integrates global styles into many of his dishes.
Partner Chef /Owner / Artist & Garden Manager
David Holland is a classically trained chef, specializing in French haute-cuisine. Drawing from his experiences in fine-dining establishments and hotels across the US, Chef Dave is an expert at blending the traditional and the modern, all the while staying true to local ingredients and culture. He is also a gifted sculptor, seen in his impressive feats of fruit and vegetable carving that adorn many of our tables.
Derek Finnell is a self-taught, well-seasoned chef. He is an avid believer in hyper-seasonal agriculture and understands the importance of local farming and community engagement. Utilizing organic, all-natural ingredients with a mix of both progressive techniques & classical influence, Chef Derek is beginning to branch out and make his mark on Cleveland’s food scene.
Three decades of hotel, restaurant, and events managing make Paula Dyslin-Okeefe an invaluable addition to Team Nosh. Originally a Chicago native, Paula’s wealth of experience is matched only by her relaxed demeanor and attention to detail. Her lengthy portfolio includes events of every size, budget, and occasion, guaranteeing her ability to organize and deliver truly effortless experiences for all our clients.