John Holmes founded Nash Square Hospitality in 2014 with the mission of transforming underserved urban neighborhoods with original food concepts and sustainable design and is responsible for concept and brand development. Holmes will launch two concepts with Chef Scott Crawford – Standard Foods, a North Carolina-farm-driven grocery and restaurant, opening this fall 2014; followed by Nash Tavern in 2015.

Holmes is also President of JT Hobby and Son, Inc., a commercial real estate development firm which recently completed a 1.3 MW solar farm on a former landfill site in Raleigh. Holmes’ vision to reinvigorate urban neighborhoods in downtown Raleigh through sustainable design has already come to life in his re-development of Person Street Plaza – home to Raleigh City Farm, Wine Authorities, Yellow Dog Bakery, Person Street Bar, Standard Foods, Lumina Clothing, and Edge of Urge.

Holmes attended the University of Georgia and Parsons School of Design.

Inspired to pursue his own restaurant concepts and contribute to the burgeoning downtown Raleigh community, Scott Crawford joined forces with John Holmes to form Nash Square Hospitality and open Standard Foods this Fall, and Nash Tavern in 2015. Renowned for elevating regional American cuisine in North Carolina, Crawford is now poised to share his progressive and much more casual, seasonal Southern cuisine with a broader audience, and ultimately, to have a transformative effect on his community.

Under Crawford’s direction as Executive Chef at The Umstead Hotel and Spa, Herons received the Forbes Five-Star and AAA Five Diamond awards for the first time, and in 2012, Newsweek named Herons among the “101 Best Places to Eat in the World.” Prior accolades include Esquire’s “Best New Restaurant” which Crawford earned in 2006 at The Georgian Room at The Cloister Hotel in Sea Island, Georgia. Crawford is also a three-time James Beard Foundation semi-finalist for “Best Chef: Southeast.”

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