Meet Our Executive Team
Tony Galzin - Executive Chef & Partner
Tony Galzin brings more than 12 years of diverse culinary experience from his hometown Chicago to current residence in Nashville.
After working through several kitchens while attending Columbia College in Chicago, Galzin decided he wanted to pursue a culinary career. In lieu of attending a traditional culinary school, he took advantage of living in one of the premier dining destinations amongst a myriad of chefs under which he could study. Chef Galzin began his professional career in 2004 as a line cook, and later pastry assistant, at the highly acclaimed Trio in Evanston, Illinois. Galzin’s culinary versatility between pastry and savory was showcased over the next several years as he worked as a sous chef at Follia, pastry assistant at Michelin-starred Naha, and sous chef at Michelin-Bib Gourmand winning Perennial. Following those experiences, he worked as a pastry chef for four-time James Beard Award-nominated chef Michael Kornick at mk from 2008 through 2012, where he met his wife and business partner, Caroline.
Caroline Galzin - General Manager & Partner
Originally from Alabama, Galzin has been in the hospitality industry since her first experience as a hostess during high school nearly 15 years ago. She has excelled at a range of positions from beverage director to manager, working at Le Colonial from 2005 until 2007, where she was a bartender working her way up to manager. Following Le Colonial, she spent one year as the group sales director for Spy Bar, two years as a bartender at mk and two years as the beverage manager of Leopold, which was nominated for “Best New Pub Grub” by Time Out Chicago in 2011 and named one the best new restaurants of the year by Chicago Magazine. While working, in 2010, Caroline attended Kendall College in Chicago, where she studied culinary arts. It was through these diverse positions that she was inspired to open a restaurant of her own.
After meeting her future husband, chef Tony Galzin, while working at mk, they decided to pursue their own culinary partnership in Nashville, Tennessee. Both Tony and Caroline quickly became a part of the flourishing Nashville food scene, launching the successful Sycamore Nashville, a pop-up focusing on the utilization of whole, locally raised animals, supporting the Hands on Nashville Urban Farm. It was through working and volunteering that they developed a likeminded partnership group to open Fifty First Kitchen & Bar a seasonally-driven, rustic Italian restaurant located in Nashville’s The Nation’s neighborhood.
Tracy Ardoin Jenkins - Beverage Director
Originally from Georgia, Tracy Ardoin-Jenkins has been heavily involved in the restaurant industry since her first position making pizzas at the age of 15. Acquiring nearly 20 years of experience in just about every facet of the restaurant industry, Ardoin-Jenkins gained invaluable expertise through various positions prior to accepting her current role as Beverage Manager at Nicky’s Coal Fired.
Bartending at an array of neighborhood bars in her home state of Georgia, Ardoin-Jenkins decided to further her culinary education in Chicago at the French Pastry School in 2005. While attending school, she strengthened her proficiency in the food and beverage industry at Viennese coffee shop, Julius Meinl.
With an education to support her culinary career and an urge to return to her Southern roots, Ardoin-Jenkins, her husband and newborn daughter moved to Nashville in 2009 to explore a newfound culinary scene. Two years later, she founded the Sugar Wagon, a gourmet desserts company sold exclusively from a mobile ice cream cart. After putting the pastry endeavors to a rest, Ardoin-Jenkins bartended at Nashville’s Flyte until 2012 before departing to become part of the opening staff at Rolf & Daughters. Here she strengthened her knowledge in spirits and mixology, while assisting in the ongoing creation of Rolf’s award winning beverage program.
Ardoin-Jenkins looks forward to spearheading Nicky’s Coal Fired’s innovative Italian inspired beverage program, and will draw from her culinary background to bring a fresh, seasonally driven approach to menu development.