Adam Nemirow
After leaving behind a short-lived television and film career to focus on the food and beverage industry, Adam Nemirow spent the early part of his career working in numerous kitchens, bars, and dining rooms in California, Colorado, and Rhode Island.
“I had worked just about every restaurant job out there while trying to figure out the direction I was headed professionally,” says Nemirow. “I finally realized that I loved the restaurant industry and wanted to take it all the way.”
Nemirow started crafting plans for a simple, neighborhood restaurant with a focus on great food and a comfortable, laid-back atmosphere. Determined to learn everything he could about the business in a short time, he traveled to Paris to attend Le Cordon Bleu, and later earned his MBA in Restaurant Management from Johnson & Wales University in Providence, RI.
After planting roots in Charleston in 2001, Nemirow became Manager at Anson Restaurant, where he had the opportunity to work side-by-side with then Executive Chef Mike Lata. The two began a conversation about a unique restaurant that would feature simple, seasonal, food in a sociable, unpretentious setting. In 2003, that idea became a reality with the birth of FIG.
Nemirow joins Lata in the charge to avidly support local farmers, fishermen, and suppliers, and is passionate about how FIG contributes to the community. Nemirow oversees the restaurant’s wine and spirits, which is based on offering a wide variety of interesting and noteworthy wines of value, while taking into account current trends and popularity. On any given night, you will find Nemirow presiding over the dining room at FIG, always striving to create an environment that people want to return to again and again.
