Today we’d like to introduce you to Deena Versanszki
Hi Deena, thanks for sharing your story with us. To start, maybe you can tell our readers some of your backstory.
I am originally from Upstate New York, I’ve always been interested in food and beverage. I started at a local family owned restaurant at the tender age of 14, everything from hosting, bussing tables, bartending to serving. I’ve always loved the camaraderie of the teams and the excitement of a new day everyday. After graduating, I moved to Miami Florida and found myself in five star hotels and restaurants.
That’s where I fell in love with food, wine and also my future husband. I worked with celebrity chefs at the Mandarin Oriental, amazing directors at the Westin Diplomat and found my niche in management. Orchestrating memories by organizing chaos would sum it all up.
We took a break from the business for several years after the financial crisis and then spent the time traveling Europe with a home base in Hungary, (my husband’s home country). Memorable, yet not sustainable, we decided to try our hand in London and secured some amazing jobs for ourselves along the way.
We ended our travels back in the country we started. We chose Charleston because of the rich food scene, not to mention being close to the beaches and beautiful weather. I started out at a fixture in Charleston, Anson Restaurant and had a blast with an amazing team there for over a year when a unique opportunity arose to take over a newly opened restaurant for a French Master Chef. I have now been with Nico Oysters + Seafood for 6 years and am planning on many more.
To have worked in several countries was an experience I wouldn’t trade for anything. The food scenes were all unique and I spent many long days tasting my way through them all. Yet I am happy to call Charleston home and plan on taking my time enjoying the culture and hospitality the city is famous for.
Can you talk to us a bit about the challenges and lessons you’ve learned along the way. Looking back would you say it’s been easy or smooth in retrospect?
I think the industry is full of bumps and struggles, however it’s how we react to overcome them that brings a team closer. Occasionally food service can be tough, unsociable hours, working nights and weekends and holidays. I am forever grateful that I have a husband in the business who understands the time requirements and stresses.
When I moved to London, it took some time getting used to the way restaurants functioned, coming from a tipping society to a salaried one made me learn new ways for motivating staff and keeping them happy. I’ve learned throughout the years, no matter how big the city, the food and beverage community is small, don’t ever burn a bridge and your reputation is what you make it, through decisions you have made and obstacles you have overcome.
We’ve been impressed with Nico Oysters + Seafood, but for folks who might not be as familiar, what can you share with them about what you do and what sets you apart from others?
I am the GM of a very successful French Seafood restaurant Nico Oysters + Seafood. We have won local awards for Best Restaurant, Best Seafood, Best Raw Bar and Best Chef 5 years running. We are known for our fresh, local and sustainable seafood, our raw oysters and our service. We have an amazing team of passionate people who give their all, each and every day.
How can people work with you, collaborate with you or support you?
Our best support is word of mouth. People are more likely to share a negative experience than a positive one. I would like to urge the people who have had a wonderful experience to either spread the word by telling friends or by leaving a review on any of the numerous platforms available.
Pricing:
- Mondays 1/2 off Oysters
- Thursday 1/2 off Wine
- Happy Hour everyday
Contact Info:
- Website: https://nicoshemcreek.com
- Instagram: https://www.instagram.com/nicoshemcreek/
- Facebook: https://www.facebook.com/nicoshemcreek
- Yelp: https://www.yelp.com/biz/nico-mount-pleasant-5
- Other: https://www.tiktok.com/@nicooystersandseafood
