Nicolas Bour has just been annoucened as the new executive chef of Humphreys on Shelter Island; he replaces Paul Murphy, who held the position for 13 years but has transitioned out of the kitchen into a new role with foodservice distributor US Foods.
Bour returns to the mainland from Loews Coronado Bay Resort, where he oversaw all its restaurants, including the signature Mistral. The chef, who has cooked at the James Beard House in New York City, was also the founding executive chef AVANT at Rancho Bernardo Inn. Bour starts his post at Humphreys at the end of the month, where he'll manage food and beverage for the restaurant plus Humphreys Backstage Live and Humphreys Half Moon Inn and Suites; he says, “As someone who has a history with leading properties in San Diego, I couldn’t be more excited for this opportunity with Humphreys. I’m extremely committed to providing a world-class experience for guests and look forward to introducing my own cooking style to the menu.” Expect his first menu to debut in October.