Collin Nicholas
Uncommon Projects | Portland, OR
JULY 2023
Growing up in Berkeley, California, Collin Nicholas’ first industry job was washing dishes at an upscale diner in Emeryville at age 14. He moved up through the business to running food and serving, but it wasn’t until he moved to Los Angeles for college that he took up a role behind the stick. He worked at various bars and restaurants during his time at Loyola Marymount, and fell more in love with working in hospitality than his pre-law studies, finding joy in working as a team and creating an environment for people to enjoy themselves. After graduating, Nicholas moved to New York for a year-long program at the Institute of Culinary Education, where he met his mentor Rising Stars alum Joe Campanelle, who played an integral role in his beer, wine, and spirits education. From there, Nicholas went on to La Picio, where he worked with Epicurean Management for a few years, then joined Bill Telepan’s group to open Telepan Local.
After a few years in New York, Nicholas returned to the Bay Area, where he helped open Rising Stars alum Mourad Lahlou’s SOMA restaurant. He spent time with The Absinthe Group, where he developed the beverage program for Bellota. Nicholas then helped Rising Stars alums Miguel and Emilio Salehi open Beehive. In 2019, he consulted on the food and beverage program for The Hoxton hotel in Portland, while also working on Tusk and Ava Gene’s. When the pandemic hit, Nicholas was introduced to a bar space in Downtown Portland called Pink Rabbit. Seeing an opportunity, he overhauled the space and created a bright, high-volume cocktail bar that’s a great spot for a happy hour drink, and a night out. In 2022, he opened his second concept next door called Fools and Horses, a darker, cozier, and classic-feeling space with a food menu inspired by the cowboy culture of Hawaiian paniolo. Now with his third cocktail bar, Dirty Pretty, in Southeast Portland, Nicholas is leaning on his experience to create businesses that place emphasis on brand design, hospitality, and employee retention.
