Nick Flowers | Source | Executive Chef at Atomic Cowboy

Chef Nick Flowers knew he was meant to work in a kitchen since the age 14. His culinary calling took him from coast to coast where he worked in every type of kitchen –– from large-scale catering and private events to Bloomin’ Brands’ national chains –– before he landed with Denver’s beloved Atomic Cowboy in 2017. Flowers began his career with Atomic Cowboy as the Executive Chef / Kitchen Manager of the Colorado Springs location where he mastered the art of “simple perfection” with Denver Biscuit Co. biscuits by day and Fat Sully’s pizza by night. Drawing on 25 years of experience, he quickly became Atomic Cowboy’s brand-wide Operations Chef where he found his passion for responsible sourcing, zero-waste programs, quality control, creating recipes to scale, and training and developing talent across all nine of Atomic Cowboy’s locations.

From the farmers at Tenderbelly Bacon to the cheesemongers in Wisconsin and everything that’s made in-house daily, Flowers is at the helm of every ingredient on the menu. He designs every Atomic Cowboy kitchen for optimal kitchen efficiency and flow between the brand’s two concepts. Flowers is the force behind the operation and the guardian of Atomic Provision’s ethos of simple perfection.

During his time at Atomic Provisions, Flowers has implements a zero waste program to cut down on waste for all locations.