Step into Episode 195 of On The Delo as Delo sits down with Chris Nelson, founder of Nelson's Meat + Fish, for an intimate conversation about the ocean, sobriety, and what it really takes to build a specialty food market that refuses to cut corners. From growing up on the Connecticut coast and falling in love with the water to navigating decades in hospitality while battling addiction, Chris opens up about the mentors, mistakes, and moments that shaped both his recovery and his business philosophy. If you're in hospitality, love high-quality food, or are building something that requires patience and integrity, this episode delivers real-world wisdom you can use right now. Hear how Chris went from pot scrubber at a Virginia bed-and-breakfast to opening two Arizona locations that source day-boat scallops from Nantucket, Faroe Island salmon, and Family Roots Wagyu from Eloy—all while working with a team that's been with him for years and treating every guest interaction like family. He breaks down why Nelson's isn't a restaurant, how to shop like you're at a farmer's market, the importance of air-chilling seafood at home, and why Americans need to start eating more underrated fish like bluefish, pollock, and mackerel. The conversation also dives into Chris's 13 years of sobriety, meeting his wife Danielle at the one-year mark, and how the discipline of recovery translates directly into the discipline of running a business built on relationships, not transactions. You'll also get the story behind the Nelly Slaw, how Nelson's landed exclusive Pocomo Meadow oysters from Nantucket, and why Chris never wants to own a restaurant again. From mentorship and music (Metallica, Depeche Mode, and punk rock) to the spiritual connection he feels with the ocean, Chris's journey is a testament to how passion, presence, and purpose can turn a love of food into a thriving community hub. Whether you're a chef, home cook, entrepreneur, or someone navigating your own recovery, this episode is packed with honest, relatable insight that goes far beyond fish and meat. Chapter Guide: Timestamps 0:00 – 2:08 – Episode 195 Intro, Built Different Community, and Meeting Chris Nelson 2:09 – 5:04 – The Power of Relationship, Connection, and Real Service in Business 5:05 – 11:49 – Meet the Team: Phoenix and Scottsdale Staff Who Make Nelson's Special 11:50 – 16:16 – Nelly Slaw Origin Story, Mentorship from Ann Cashin, and Austin Grill Days 16:17 – 20:55 – Chris's Origin Story: Connecticut Coast, Miami, Northern Virginia, and First Taste of Hospitality 20:56 – 23:27 – University of Florida, Finding His Tribe, and the Importance of Friendship 23:28 – 30:02 – Meeting Danielle: A Chance Dinner in Arizona and 13 Years Together 30:03 – 34:44 – Sobriety Journey: Owning It, Feeling Everything, and the Blessing of Recovery 34:45 – 39:09 – The Nelson's Customer Experience: Shop Like a Farmer's Market, Not a Grocery Store 39:10 – 46:45 – Chasing Seasonality: Nantucket Scallops, Hawaiian Auction, and Day-Boat Quality 46:46 – 50:15 – Family Roots Farms Wagyu, Bagelfeld's Bagels, and Working with Local Diamonds 50:16 – 53:05 – Food Memories, Claudio's Olive Oil Lesson, and Eating Simple, Good Things 53:06 – 55:17 – Fresh Forecast Email, No Pre-Orders, and How to Stay Connected with Nelson's 55:18 – 58:50 – Rapid Fire: Salmon vs. Tuna, Metallica, Depeche Mode, East Coast vs. Desert Sunsets 58:51 – 1:00:10 – Most Underrated Fish (Bluefish!), Closing Gratitude, and Supporting Local If this conversation about the ocean, recovery, and building a business with integrity resonated with you, hit Subscribe for more deep dives on hospitality, food, and real-life resilience. Drop a comment with your biggest takeaway, and share this episode with someone who loves great food or is navigating their own journey of sobriety and entrepreneurship. And be sure to check out Nelson's Meat + Fish at both Phoenix and Scottsdale locations or online at www.meat.fish.
