Executive chef at Ophelia’s on the Bay explores his culinary curiosity

Ophelia’s on the Bay combines inventive New World cuisine, a legendary wine list, desserts to die for, and one of the best waterfront views on Siesta Key (and maybe the planet). Under executive chef Nick Reddel’s leadership, it offers something more — the element of surprise. Reddel started out as a sous chef in 2015. The original executive chef, Mike Gutherie, increased Reddel’s responsibilities. In 2021, he officially stepped up to that position. In the years that followed, he’s taken Ophelia’s to new places. Reddel is an explorer, not a settler. As he sees it, that voyage is what being an executive chef is all about.

The secrets of Ophelia’s success include ...

Location, obviously. Our amazing view of Little Sarasota Bay location is second to none. Our menu is equally amazing — along with our desserts and a sommelier-curated wine list. Whatever you choose, you’re in for a treat.

My recipe for fine dining starts with …

Outstanding ingredients, always. Locally sourced, seasonal ingredients inspire me. I buy fresh produce from a farm in Myakka every week. But there’s a limit to the fruits and vegetables that grow in the region, so I don’t stop there. I also find inspiration in global ingredients, but their availability fluctuates. It’s a question of good luck and timing. If I see something great, I’ll grab it. 

Once I find outstanding ingredients …

I strive to create unique cuisine without repeating myself. I want to bring an unconventional experience to each dish and just wow you with flavors. Nothing bland, nothing predictable. I want to bring some provocativeness to every dish.

Can you share some insights into your signature dishes?

We’ve kept some long-standing dishes from late ’80s. I’ve developed a few signature dishes reflecting my own culinary style. My Alaskan halibut features a persillade topping with a beautiful, sweet carrot sauce, butter and crème fraîche. But even our signature dishes keep evolving. Ophelia’s menu changes frequently, and that keeps everything exciting and fresh. 

Photo by Lori Sax

What should guests not miss at Ophelia’s?

Definitely the desserts! Our pastry chef is incredibly talented. It’s a shame when guests skip the final course.

I love my job because …

I have a passion for the restaurant industry. You’re constantly learning and you never hit a wall — unless you want to. You keep going, find ways to challenge yourself, and never stop creating. I love to learn, and I’m still learning to this day.

My top two culinary heroes are …

Sean Brock and Marco Pierre White. Sean is a master of authentic Southern cuisine; he owns an astounding restaurant in Nashville. The story behind his career is just amazing. Marco is one of the OGs of this business. He’s a very classic, British chef with a restaurant in London — and he literally wrote the book on how to run a kitchen. These two chefs have always been a great influence on me.

Outside Ophelia’s, my favorite local restaurants are …

I enjoy Yummy House for Chinese cuisine, J-Pan for sushi, and Origin Pizza for their superb pizza. They make a really great pie! 

When I unwind after a long day in the kitchen …

It all begins at home. I’m a family man. When I go home at night, I spend my evenings at home with my wife and kids, sharing a meal and relaxing together. I’ll hang out with the family, eat a little food, talk about the day, and maybe watch TV. Nothing exciting — and that’s what I love about it.