Donation protected
In Early April 2019, Chef Nathan "Nick" Gile was diagnosed with Stage 4a Larynx Cancer with a small Spread to the Lymph Nodes on the left side of his Neck. During the Biopsy process, a non-related Esophageal condition called Zenker's Diverticulum was also discovered. In addition, to prepare for 2 months of Daily Radiation Treatments & Weekly Chemotherapy Nick needed to undergo Immediate & Extensive Dental treatments including Several Surgical Extractions - Root Canals - Fluoride Treatments & Deep Cleanings. Nick was faced with several complications Eating & Communicating with the combined Larynx, Esophageal & Dental challenges. This required Hospitalization for the last few rounds of Chemotherapy & Radiation along with a Swallowing Coach, extra Pain Management, Nutrition & Hydration Treatments. He is currently in a healing & waiting phase. It will be 5-11 weeks before he can get a reliable PET Scan to determine that his Cancer has been eliminated. In the meantime, he continues to visit with his very Positive team of Doctors & Health Professionals, is moving forward with his progress with the swallowing & speech coach, attends his regular hydration treatments via his PICC line, and is preparing for much more Dental work including Caps & Partial Dentures...and once it's cleared, surgery to heal the Zenker's Diverticulum. He is working on re-building his strength & energy levels and getting his immune system back in check...and is very much looking forward to having the privilege of Tasting Food once again.
Food & the Joy of the Taste & Preparation of it are central to Chef Nick's Identity. Having worked in professional kitchens since the age of 14 his life developed around expanding his senses to absorb everything he could about it...1st learning out of necessity and then, later in life, teaching and stirring up the passion by passing skills & confidence on to countless others. His learning began with the regional cooking of his boyhood home of Portland, Maine continuing with the fundamentals of Italian & French Cuisine, and then Butchering & Baking skills before moving to Kenai, Alaska, then Seattle Washington, New York, & Long Island before finding Home in New Orleans, where he has been for well over 20 years, at least 15 of which spent as an Executive Fine Dining Chef in the French Quarter.
During his time in New Orleans Nick has received numerous accolades including Four Time Medal Winner of Gold, Silver & Bronze for NOWFE as well as being featured in Countless National & Local TV, Print & Electronic Media including the Food Network, MSNBC & USA Today.
An intense Love for New Orleans & an insatiable desire for World Travels has expanded his culinary knowledge offerings, beliefs & practices...so...after many years as a Fine Dining Executive Chef, he headed in a new direction. As a true believer that great food is great whether served on fine plateware in a fine dining atmosphere or eaten with the hands at an aromatic & energetic street food stand, & with a life long dream to run his own restaurant, he began to pursue his own casual adventure, Fry and Pie, with partner & wife Kristin. Starting in Mid-August 2015, Fry and Pie began in the back of the Hi-Ho Lounge on St Claude Ave in the Marigny neighborhood of New Orleans. Still using fine dining skills but making the food more accessible, Fry and Pie continues to grow with the help of incredible staff, neighbors & an outpouring of neighborhood love.
Our Chef has missed much work at his Beloved ...Fry and Pie...and is bouncing in the wings waiting to return. We have been fortunate to have been able to find and pay staff for the huge amounts of work that are normally his responsibility. So many friends & loved ones have not just stepped up to the plate...but have hit grand slam home runs, & for this, we are grateful.
Chef Nick has always been eager to give back and pay it forward to the community both in the Culinary world & for the world of which he is a part, whether it be on a local neighborhood, citywide or national level. Playing an integral part in fundraising efforts utilizing his culinary skills has always been important to him. Nourishing awareness and raising funds for efforts including, but not limited to Homelessness - Cancer - HIV/AIDS - Mental Health - Childrens' Education - Wildlife - Re-Building of New Orleans Programs - Musicians Resources - Civil Rights & Environmental Programs. He never imagined he himself might be the one in need of help, but so life goes, and here we are.
Thank you for your Support & Love. We are Greatly Humbled by your Generosity.
Food & the Joy of the Taste & Preparation of it are central to Chef Nick's Identity. Having worked in professional kitchens since the age of 14 his life developed around expanding his senses to absorb everything he could about it...1st learning out of necessity and then, later in life, teaching and stirring up the passion by passing skills & confidence on to countless others. His learning began with the regional cooking of his boyhood home of Portland, Maine continuing with the fundamentals of Italian & French Cuisine, and then Butchering & Baking skills before moving to Kenai, Alaska, then Seattle Washington, New York, & Long Island before finding Home in New Orleans, where he has been for well over 20 years, at least 15 of which spent as an Executive Fine Dining Chef in the French Quarter.
During his time in New Orleans Nick has received numerous accolades including Four Time Medal Winner of Gold, Silver & Bronze for NOWFE as well as being featured in Countless National & Local TV, Print & Electronic Media including the Food Network, MSNBC & USA Today.
An intense Love for New Orleans & an insatiable desire for World Travels has expanded his culinary knowledge offerings, beliefs & practices...so...after many years as a Fine Dining Executive Chef, he headed in a new direction. As a true believer that great food is great whether served on fine plateware in a fine dining atmosphere or eaten with the hands at an aromatic & energetic street food stand, & with a life long dream to run his own restaurant, he began to pursue his own casual adventure, Fry and Pie, with partner & wife Kristin. Starting in Mid-August 2015, Fry and Pie began in the back of the Hi-Ho Lounge on St Claude Ave in the Marigny neighborhood of New Orleans. Still using fine dining skills but making the food more accessible, Fry and Pie continues to grow with the help of incredible staff, neighbors & an outpouring of neighborhood love.
Our Chef has missed much work at his Beloved ...Fry and Pie...and is bouncing in the wings waiting to return. We have been fortunate to have been able to find and pay staff for the huge amounts of work that are normally his responsibility. So many friends & loved ones have not just stepped up to the plate...but have hit grand slam home runs, & for this, we are grateful.
Chef Nick has always been eager to give back and pay it forward to the community both in the Culinary world & for the world of which he is a part, whether it be on a local neighborhood, citywide or national level. Playing an integral part in fundraising efforts utilizing his culinary skills has always been important to him. Nourishing awareness and raising funds for efforts including, but not limited to Homelessness - Cancer - HIV/AIDS - Mental Health - Childrens' Education - Wildlife - Re-Building of New Orleans Programs - Musicians Resources - Civil Rights & Environmental Programs. He never imagined he himself might be the one in need of help, but so life goes, and here we are.
Thank you for your Support & Love. We are Greatly Humbled by your Generosity.
Organizer and beneficiary
Nick Gile
Organizer
New Orleans, LA
Nathan Gile
Beneficiary