Today we’d like to introduce you to James Muir.
Hi James, please kick things off for us with an introduction to yourself and your story.
It all happened late one night in Buenos Aires, Argentina when I was in my early 20s. I hadn’t been sure what to do with my life and had just switched from Pre Med in Boston to Business Administration at a University in Argentina. Now I wasn’t even sure I wanted to do that. Late that night, at a parking lot of a restaurant, I was talking to a friend. I told him I had always liked to cook and used to cook with my father but wasn’t sure if I could ever make a living from it. At that moment, everything was decided. I moved back to the US, and I would go on to French Culinary Institute, then Ian Shraeger Hotels, then on to work with Alain Ducasse in London, and Rocco DiSpirito and Roberto Santibanez in New York, until finally owning my own catering company and restaurant in Long Island, NY. My training was in classical French Cuisine and I worked for chefs that cooked modern American fare. At one point, I did a seven years stint cooking Mexican at Rosa Mexicano Restaurants with Roberto Santibanez in Washington DC. Upon moving back to NY, I opened up a catering company in Long Island, catering events in NYC in the winter and the Hamptons in the summer. Years later, I opened up Artaux Fine Foods in Sea Cliff and received an “Excellent” review from the New York Times. Unfortunately, I had to shut the restaurant down after nine months.
I’m sure you wouldn’t say it’s been obstacle free, but so far would you say the journey have been a fairly smooth road?
It was never a smooth road. Along the way, my expectations changed, and I think I changed too. In the beginning, I wanted to be the best chef, working with the best product and I was willing to do anything. Working long hours for minimal pay was the norm, as was taking abuse from the employer. I was always very lucky to work with chefs that had enough patience to teach. Eventually, I got married and started a family, and realized it would be a challenge to be so extreme in cooking while trying to be a family man. There were other jobs that had me traveling very often, which also put a strain on my relationship with my wife. The “Balance” was always incredibly difficult. I went from wanting to be the best chef to wanting to be the best dad to my son. In the end, I was lucky enough to be able to develop a concept where I could get some of the “Restaurant” rush while maintaining somewhat of a normal schedule.
Appreciate you sharing that. What should we know about Nicholson Muir Meats?
At Nicholson Muir meats, we specialize in premium meats including dry-aged, American wagyu, Japanese wagyu and game meats. We also offer prepared foods and specialty items. The interesting part is that unlike other butcher shops, we have a membership aspect with member nights every Thursday and a tasting menu for the public every Saturday night.
Can you talk to us about how you think about risk?
I am somewhat risk-averse since my experience with my last restaurant. I had put thought into every single detail, the food, the atmosphere, the beverage program, every tactile experience, and ultimately I failed. This has made me very cautious. Having lived in Florida for two and a half years has allowed me to meet a wonderful group of people, and now I am confident that this concept will perform very well.
Contact Info:
- Email: james@nicholsonmuir.com
- Website: NicholsonMuir.com
- Instagram: @nicholsonmuirmeats
