Columbus · Head Chef, The Locust Table
Portrait
Chef Colby O’Neil brings a spirit of exploration to the kitchen, pairing a passion for new techniques with a love of creating memorable meals. Originally from Columbus, Ohio, he graduated from Columbus State Community College’s Culinary Arts program in 2025 and apprenticed under Chef John Franke at Figlio before becoming Head Chef at The Locust Table.
Alongside his work in restaurant kitchens, Colby has assisted The Nomad Cook and begun hosting private dinners of his own, bringing his creativity to a more personal dining experience.
- FromColumbus, Ohio
- TrainedColumbus State Community College, Culinary Arts, 2025
- ApprenticedUnder Chef John Franke at Figlio
- NowHead Chef, The Locust Table
- With usAssisted on Nomad Cook dinners; now leads our Ohio dates
- Books forTour dates, private tables and corporate dinners in Ohio
- RateOn request
Dates
The cooking
Five courses, one story
Colby brings the new techniques he chases to the Nomad Cook format: his own story across five courses, set in the region we are cooking in and built on what was harvested there that week. Most menus follow this shape.
- 01Where it started: a dish from the place the chef learned to cook
- 02The road: something picked up in a kitchen or a city along the way
- 03The region: a dish this place is known for, in the chef's hand
- 04The harvest: the main, built on what was picked, caught or raised nearby that week
- 05The last word: a dessert that closes the story
Produced by
Every O'Neil dinner is produced by The Nomad Cook: the room, the kitchen, the staff and the seats. Travis is in the room for his first couple of dinners.
Chef O'Neil at your table
Private tables and corporate dinners across Ohio. Send the city, the date and the headcount; a menu direction and a number come back inside one business day.