ABOUT NICK’S

The beautiful Tomales Bay area has served as a depot for travelers and for local fishermen and agriculture since the mid-nineteenth century. Nick’s Cove is one of the last remaining historic settlements still catering to the tourist trade along this picturesque coastline.

After the construction of State Route 1 in the early 1930s, followed by the opening of the Golden Gate Bridge in 1937, a surge of tourists came to Marin County looking for fishing and adventure. And with that came the need for food and lodging.

At this time, Nick and Frances Kojich moved to the area to help Frances’s brothers who owned and operated a local fishing business. In 1931, they purchased a parcel of the old Jeremiah Blake ranch which is where Nick’s Cove sits today. They moved several buildings and other structures from their Pierce Ranch property on the west side of Tomales Bay by barge. One of those structures was an old herring curing facility and they set it up on pilings over the water. They renovated it and opened it up as a small seafood shack selling shrimp and crab cocktails to passing tourists. With the end of prohibition in 1933, Nick (a local bootlegger) began selling alcohol, too.

Many of the weekend travelers to Tomales Bay along the newly paved State Route 1 were fishermen and hunters, who knew that the bay waters and the sparsely settled countryside were rich in wildlife. Beginning in 1933, Nick and Frances were able to “capitalize” on this local appeal by renting out some of their waterfront cottages to these avid sportsmen from the San Francisco Bay Area, the Sacramento Valley, and beyond.

After the Kojich’s retired, the property changed hands numerous times until the current managing partners Tomales Bay Hospitality came aboard. The current team at Nick’s Cove aims to preserve the unique character of this special destination while building on the Kojich family’s tradition of hospitality.

Nick’s Cove is a destination that warmly embraces locals and travelers alike whether you have a few hours to visit or a few days to explore. The seaside sanctuary boasts a newly revamped restaurant, bar, and cottages to serve as a favorite post-beach stop or an overnight getaway. It’s the perfect place to slow down and unwind (with a craft cocktail in hand) or a launch point to discover the bounty of West Marin.

NICK’S CREW

  • WADE NAKAMINE

    GENERAL MANAGER

    As a child growing up in Novato, California, some of Wade Nakamine’s favorite memories revolved around trying new foods and going out to restaurants with his family, so it should come as no surprise that he would grow up with the desire to run restaurants himself. Now the general manager of Nick’s Cove, Wade strives to lead by example, treating his employees with respect, and encouraging his front of house team to work together and have fun.

    [email protected]

  • DUSTIN MOORE

    ASSISTANT GENERAL MANAGER

    Hailing from Cloverdale, California, Dustin Moore has worked his way up through the ranks of the hospitality industry and taken on his first managerial role at Nick’s Cove. With his breadth of experience in all positions, he understands how every role in the restaurant is vital to its success and has helped build a staff that works well together.

    [email protected]

  • JEREMIAH MOORE

    DINING ROOM MANAGER

    Jeremiah Moore, the Dining Room Manager at Nick's Cove, has a background rooted in Sonoma County. Growing up in Cloverdale, he spent his childhood immersed in baseball. His journey in the hospitality industry began during high school and continued through college. After graduating from Calvary Chapel Bible College in Seattle, Jeremiah returned to Sonoma County and initially worked with a garage door company.

    It was during a project painting the renovated cottages at Nick's Cove in February 2022 that Jeremiah was offered a full-time position in the restaurant. Starting as a busser, he quickly progressed to roles as a food runner and cashier before eventually becoming the dining room manager. In his current position, Jeremiah thrives on building connections with guests and brightening their day through exceptional service.

    Jeremiah attributes his work ethic and determination to his upbringing in sports. In addition to his responsibilities at Nick's Cove, he also serves as a part-time youth pastor. Outside of work and church, Jeremiah prioritizes spending time with his wife and two children. He feels lucky that his place of work is located on the peaceful and beautiful Tomales Bay

    [email protected]

  • MATT ALFUS

    EXECUTIVE CHEF

    Chef Matt Alfus, originally from a Chicago suburb, has a culinary philosophy rooted in diverse restaurant experiences and a love for local, seasonal ingredients. After over a decade in Chicago's culinary scene, including roles at Bad Hunter, The Butcher & Larder, Schwa, and Alinea Group’s Next, he moved to West Marin in Northern California for a quieter life. Here, he was able to kick-off his Bay Area chapter at Hog Island Oyster Co. in Marshall, and later became Executive Chef at Postscript Market in San Francisco. Now, as the Executive Chef at Nick’s Cove, Chef Alfus is excited to elevate the restaurant’s offerings while honoring its authentic roots, focusing on simplicity, seasonality, and community.

    [email protected]

  • KORTNEY BONNER-LYON

    LODGING MANAGER

    Kortney Bonner-Lyon was raised in a family of teachers, where taking care of others was instilled in her from a very young age. She moved to the Bay Area from Southern California to study hospitality and as luck would have it, she also began working as a host at Nick’s Cove. Over the past six years she has worked her way up to lodging manager and has fallen in love with the property, natural beauty and lovely people. As a small property, she enjoys getting to know her guests (and their pets!) and connecting with them on a more personal level to ensure she can make their stay magical and memorable.

NICK’S IN THE PRESS!