From Peppadews to Prime Cuts: Chef Nick St Clair & Roland Stanley Bring the Heat Back to North Georgia Business Radio
In this fiery and flavorful episode of North Georgia Business Radio, host Phil Bonelli welcomes back two of Gainesville’s most beloved culinary minds: Chef Nick St. Clair and Roland Stanley. Known for their ever-growing empire of mouthwatering eateries like Antebellum, Caroline’s on Main, Peyton’s Pie Company, and The Stag, this duo returns to dish out fresh stories, business wisdom, and a little behind-the-scenes spice.
Tune in to get a taste of how these restaurant titans turn vision into reality — from building teams that last to crafting intentional dining experiences down to the last pepper. Chef Nick shares his artistic yet systems-minded approach to food, while Roland opens up about leading with professionalism (and dressing like it). Together, they reflect on the hustle behind Caroline’s and their pride in their latest endeavor: a reinvention of Grubs Market, now stocked with prime meats, curated wines, and house-made specialties like Nick’s bacon jam and pimento cheese.
But it doesn’t stop there. The team’s next plate is Whistle Q, a soon-to-open BBQ joint that brings community talent into the spotlight. With partners Craig and Gus Jr. onboard, Whistle Q promises to serve up love, smoke, and legacy from downtown Flowery Branch.
The episode also touches on AI in restaurants, the underestimated power of dry-aged beef, and what it really means to bootstrap a dream. With laughter, leadership lessons, and juicy insights, this one’s as satisfying as a perfectly cooked steak. Don’t miss it.
Hungry for more? Listen now and explore how culinary creativity meets gritty entrepreneurship—all served hot with a side of local pride.
Connect with Chef Nick and Roland:
Website — Antebellum
Facebook – https://www.facebook.com/antebellumrestaurant
Website — Peyton’s Pie Company
Facebook – https://www.facebook.com/peytonspiecompany
Website – The Stag Chophouse
Facebook – https://www.facebook.com/chopblockgainesville
Website – Grubs Market
Facebook – https://www.facebook.com/grubsmarketga
Website – Caroline’s On Main
Facebook – https://www.facebook.com/profile.php?id=100094591491952
Connect with Phil Bonelli:
https://www.facebook.com/Hopewell-Farms-GA-105614501707618/
https://www.instagram.com/hopewellfarmsga/
https://www.hopewellfarmsga.com/
Connect with Beau Henderson:
https://www.facebook.com/RichLifeAdvisors
https://www.facebook.com/NorthGARadioX
This Segment Is Brought To You By Our Amazing Sponsors
Hopewell Farms GA
Roundtable Advisors
RichLife Advisors
Regions Bank
Highlights of the Show:
00:32 – 01:55
Phil introduces Nick and Roland with flair, outlining their restaurants: Peyton’s Pie, Caroline’s, Antebellum, and The Stag.
02:00 – 03:12
Nick and Roland discuss team building and why they focus on creating systems to scale new restaurant ventures.
03:56 – 05:30
Roland explains the “whatever it takes” mindset and Nick’s culinary leadership, especially during the launch of Caroline’s.
06:42 – 07:46
Nick shares his (waning) love for peppadew peppers and the creative tension between guest favorites and new dishes.
12:12 – 14:04
Roland shares the real behind-the-scenes of owning a business—educating others and why they invested in Grub’s Market.
16:28 – 17:06
Learn about Grub’s wine-on-premise setup, cappuccino bar, and dry-aging program that turns shopping into an experience.
20:09 – 23:41
Phil, Roland, and Nick explore how AI is transforming business while reinforcing the irreplaceable human touch in hospitality.
30:32 – 33:27
Nick and Roland announce Whistle Q, their new Flowery Branch BBQ joint, and how they’re empowering local talent.
35:20 – 36:15
They candidly share the financial reality of small business—working years without pay, driven by passion and vision.
37:29 – 38:15
Top advice for entrepreneurs: delegate, trust your people, and lead with heart. Those who don’t belong—cut ‘em loose.
39:12 – 40:08
Phil wraps with a freestyle rap tribute to Whistle Q, Grub’s, and all the flavorful ventures this duo touches.
