Nimi Idnani, Proprietor
A wine connoisseur who is passionate about sharing her love of natural wines, proprietor Nimi Idnani opened Raleigh in 2018, fulfilling a long-term dream of owning a wine bar. Nimi is a hands-on owner, helping craft menus, determining wine pairings, introducing the Seacoast to new and unusual natural wines, and sharing her insights as she guides guests interested in exploring their own palettes.
For years Nimi has pursued the highest levels of studying wine through the Wine & Spirit Education Trust. Her love of wine and international cuisine is a result of extensive international travel growing up. Nimi’s father was born in Morocco and met her Indian mother in the Philippines before moving in the 70s to New York where they ran a clothing line manufactured in India. While raising Nimi in New Jersey, her parents exposed her to the world through travel and sampling every type of cuisine. Before graduating from Cornell in 2009, Nimi took an Introduction to Wines class her senior year that changed her life. After working in corporate recruitment, Nimi began years of study resulting in a diploma from the Wine & Spirit Education Trust (WSET), a UK charitable trust celebrating its 50th anniversary as the world’s largest provider of wine and spirit qualifications. Nimi continues to work towards her Diploma, to be conferred in January 2020. In 2016, Nimi and her husband, Rush, made the move to the Seacoast and opened Raleigh Wine Bar. Nimi is a constant presence in the restaurant, greeting patrons, sharing her love of wines, and encouraging guests to be adventurous. “I find it fascinating, I love changing the wine list to match the changing menu, and helping patrons to stretch what they like.”
Jeremy Glover, Executive Chef
From the time he helped out as a youngster in his family’s kitchen in Barrington, NH, Jeremy knew he wanted to cook. He developed his craft by attending the oldest culinary arts program in New England at White Mountains Community College and working in restaurants in New England (Pesce Blue, Cava, and Demeters) and the West Coast (Seattle’s Café Campagne). Recently, he’s done two stints at Ceia in Newburyport, taking a short hiatus to serve as the executive chef at Cloudland Farm, a farm to table restaurant in Vermont. After returning to Ceia, he was promoted to executive chef, a career move that included cooking Thanksgiving dinner at the James Beard House in 2015. Jeremy has been fortunate to work with chefs who have inspired and nurtured his own culinary interests. He is particularly fond of whole animal butchery. He enjoys using local product as often as possible. “I love supporting small farms; we get top quality local ingredients, and feel connected to the food - knowing how it’s grown and raised. That is the foundation of all of my cooking. My goal is to prepare food that encourages people to expand their horizons and try something out of the ordinary that elevates the dining experience.” Jeremy lives in Kittery with his wife and two young children.
Justin corriss, front of house manager
Justin Corriss fell in love with wine sideways through a love of cooking and history. Growing up in New Hampshire, Justin headed south for college, graduating Magna Cum Laude from Stetson University in Deland, FL. He obtained his Sommelier Certification his junior year. His award-winning Stetson senior thesis was “Crushing Sweet: The Decline of Sweet Wine in Post-Prohibition America.” From there, Justin worked wine sales at Attrezzi in Portsmouth, NH, before becoming the tasting room manager at Point Lookout Vineyards in Hendersonville, NC where he helped develop the tasting program and blended wines for the newly-opened vineyard. Raleigh is the perfect fit for Justin where he brings his love of food and wine pairing, education, and historical context of wine to full bear. In his downtime, Justin works on self-publishing fantasy novels, fishes in mountain streams, and tries out new recipes whenever he can. His personal motto is the Latin “Nunc Est Bibendum!” Now is the time to drink!”
Chris wall, sous chef
As the second in command in the Raleigh kitchen, Chris Wall brings a wealth of experience for someone his age. After graduating from Connecticut Culinary Institute in 2006, this New England native held a number of interim chef and sous chef positions throughout the region before heading to NYC where he served in a variety of kitchen leadership positions in three restaurants including: One if by Land, Two if by Sea (Zagat rated, “most romantic restaurant in NYC”); Executive Chef at Gabriel’s near Lincoln Center; and Chef De Cuisine at Salvation Burger. Returning home to New England, he stepped in as Opening Chef at the Wilder gastro-pub in Portsmouth. Chris loves working with the team to bring new ideas to Raleigh. “ I get inspired by the changing seasons. I am very passionate and love to cook and broaden our patrons’ horizons.”