Louis Nickell was a backyard griller and BBQ sauces meister for many years until downsizing helped him to decide to leave corporate management for the food world. He graduated from the Culinary Institute of America and began to manage a factory that made 20,000 meals a day for the airline industry. He wanted to scale back and started Nickell’s & Scheffler with his wife, Susan Scheffler. His formative years were spent in Hawaii surfing and eating pupus. Consequently, he likes to put a Pan-Asian slant on many of the foods he creates. He served in the Army in Germany traveling throughout Europe. While there he sampled many cuisines. He is a graduate of Ripon College in Ripon, Wisconsin so he also likes to cook with beer!
Susan Scheffler, the other half of Nickell’s & Scheffler, was a banker in a former life. One day she realized that counting money for someone else was not as much fun as cooking. So she sold everything, closed up her townhouse, moved from Charlotte, NC and enrolled in the AOS program at the Culinary Institute of America. She graduated in 1998 at the top of her class and hasn’t looked back. She is also a graduate of The College of Wooster in Wooster, Ohio with a B.A. in Spanish. Because she is a native South Carolinian, southern cooking is a favorite. She ranks celery stuffed with pimento cheese up there as one of her favorite comfort foods as well as country ham, grits and red-eye gravy. Oh and by the way, she met Louie at the CIA, fell in love and the rest is history–or should we say-Nickell’s & Scheffler.