Q&A with Nikki Thompson of Nook

In honor of International Women’s Day and Women’s History Month, we’re highlighting some of the inspiring women within the culinary & hospitality community. Today, we interview Nikki Thompson, co-owner of Nook. The restaurant recently celebrated its ten-year anniversary open downtown.

What inspired you to become both a chef and a restaurant owner?

I grew up in a family that cooked every meal. We sat down for breakfast and dinner as a family and food was always important. I wanted to be a chef because I love cooking, the kitchen, and how food brings people together. On the first day of culinary school, our chef told us we would never have holidays with our families, that we would never make any real money, and that we are giving up our special events for everyone else’s. That’s the day I decided I wanted to own a restaurant. I want to celebrate everyone’s special days but I wasn’t willing to give up mine, and I was hopeful that I could do both.

Can you tell us about your journey in the culinary world and how you got to where you are today?

To make a very long story short, I met my husband in culinary school and we decided to move to Hawaii when we graduated. I apprenticed under chef Danny Morioka in Hawaii. He taught me all of the back end of the kitchen, how to do food cost and inventory and how to run a kitchen. I knew right away I wanted to lead. He also taught me the basics of cooking and how to care about the food and the staff. Chef Danny taught me to stay humble and hungry. After we couldn’t afford life in Hawaii any more, we traveled as much as we could and worked around the country before we came back to Tucson to plant roots. We started a catering company, 2 Hearts 1 Kitchen, then we opened a small café and saved our money until we could open something bigger! We met our partner when signing up for health insurance and the rest is history!

How did you choose the concept and style of your restaurant?

Our first business plan was for an upscale American restaurant called The Kitchen. We looked at a few spots but nothing seemed to fit. I was in the bank one day when they were talking about the building Nook is in now. We made a few phone calls and looked at it that day. The space was obviously a nook and we came up with the name that day! If you’ve been to our restaurant you know that we are tucked away and hidden a bit in this perfect little Nook. We also saw the potential that brunch could do downtown since there were so few options at the time. So we built what we are now around what Tucson needed!

What’s the most rewarding part of running your own restaurant?

Watching people spend time with their favorite people and enjoying our food. Also, when guests are leaving and they tell the kitchen how great everything was. There is nothing better than seeing your hard work pay off!

What’s the biggest lesson you’ve learned from owning a restaurant?

That we can do anything we set our minds to. I’ve learned to trust my gut and that not all industry standards are my standards, and that’s OK.

How do you keep your team motivated and maintain a positive work culture?

I love my team, they are the reason we’ve been a success. We have a small staff of 12. Three of us are related. My husband, Matt, is the executive chef . My mom, Anita, is our pastry chef and a line cook. My best friend, TT, runs the front and keeps everyone smiling. We have servers that have been there for 10 years and everyone is close! We keep each other motivated, some days are really hard and some are really easy, but we do them all together. We try to create a fun and inclusive environment where everyone has a say in everything! We share ideas and brainstorm as a team. I truly feel we are so fortunate to have the team we have!

What does International Women’s Day mean to you as a female chef and entrepreneur?

International Women’s Day is about recognizing the dedication, resilience, and skill that women bring to every industry. I’ve never wanted to be celebrated just for being a woman, but for the work I’ve put in, the risks I’ve taken, and the impact I’ve made. At the same time, I deeply appreciate the women who came before me, those who fought for opportunities that weren’t always available, who worked twice as hard to be taken seriously, and who continue to push boundaries today.

In this industry, success isn’t just about talent — it’s about perseverance, community, and lifting each other up. International Women’s Day is a reminder that while we celebrate how far we’ve come, there’s still work to do in making sure women’s contributions are valued not as an exception, but as the norm.

Have you faced unique challenges as a woman in both the kitchen and business world?

One of my first jobs was in a fancy restaurant and the chef told me that women belong in a home kitchen not a professional one, so he only let me chop garlic and watch the boys work the line. I spent months trying to prove my worth, eventually I realized you can’t change someone who has a closed mind and so I left. I’ve never let anyone talk down to me since. So sometimes I can come off harsh when someone is talking down to me, but I know my worth.

What advice do you have for women who dream of opening their own restaurant?

Do it.

What are your future goals for your restaurant and career?

I’m a dreamer, so I’d love to open a dinner place and a bar to celebrate different kinds of food and drinks. We also have some homebrews in the works that we are dreaming of getting into people’s hands one day.

I’m happy with where we are, and if this is where we stay, I’ve had a successful career. However, we also have some ideas cooking, so we hope everyone gets to see that one day too!

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For more information, visit nookdowntown.com.