Chris “Nellie” Nelson’s path to creating one of Arizona’s most beloved culinary institutions started thousands of miles away from the desert. Born in Connecticut and raised between Miami and northern Virginia, Nelson grew up surrounded by seafood. “The seafood was spectacular everywhere I lived on the East Coast. “Have you ever had a Nantucket scallop fresh? There’s nothing sweeter in the world,” said Nelson.“ It became part of who I was, and the ocean itself was always my place to find peace.”
The water was his refuge, a place where a young boy could center himself. At one point, he dreamed of becoming an oceanographer, perhaps even the next Jacques Cousteau. But another passion soon rivaled his love for the sea: restaurants. At 14, Nelson took his first after-school job scrubbing pots and shucking oysters. “Even with the tough labor, I was enamored with the magic in the kitchen,” he recalled. “There was this energy, this camaraderie. I fell in love with it.”
After graduating high school in 1986, Nelson enrolled at Gainesville Junior College in Florida, studying business while soaking in the lively nightlife of the region. He kept a steady foothold in hospitality, moving between front-of-house and kitchen roles. He even considered culinary school at the prestigious New England Culinary Institute, but the $36,000 price tag—more than double that in today’s dollars—was out of reach.
Instead, he chose to learn by doing, securing a position at Rocklands BBQ in Washington, D.C. There, Nelson trained under an award-winning pitmaster. “On any given day, I would load 2,000 pounds of meat and cook it from 3 to 16 hours until it was perfect,” he said. “I loved every second of it.” That experience expanded his culinary identity. Seafood still flowed through his veins, but the smoky, patient art of meat became equally meaningful.
As he grew more experienced, Nelson moved into management. His natural business sense emerged quickly. Over time, he helped open a dozen eateries up and down the East Coast. “I loved working with people and helping them succeed in this industry,” said Nelson. “Hospitality is about food, but it is also about relationships and building something together.”
But the hours were grueling. Twelve-hour days became the norm, leaving little space for life outside of work. By 2008, burnout had set in. The recession further strained the restaurant world, forcing Nelson to reconsider his path.
Nelson transitioned into seafood brokerage, working with one of the first companies in the country able to ship direct from the point of harvest to chefs all over the world. His years in hospitality paid off—many of his first clients were chefs he had worked alongside. “What I loved most was sharing the stories of the small fishermen with the chefs I knew,” he said. “It gave me a way to connect people to the source.” The business grew organically, and Nelson thrived in the role for eight years. But in 2014, a trip to Arizona shifted everything.
Nelson traveled west to meet childhood friends at the Montelucia Resort in Scottsdale. During dinner at The Mission, he found himself seated next to a woman named Danielle. “The conversation just flowed,” he said. “It was nearly love at first sight.” At the same time, he was struck by the beauty of the desert. “I also fell in love with Arizona,” Nelson said. He eventually moved to Phoenix, where he and Danielle built a life together. The change of scenery allowed Nelson to reevaluate his future. He missed daily interaction with people, the energy of a kitchen, and the challenge of creating something tangible. He also wanted to own something of his own.
Nelson discovered a space on Indian School Road next to The Wandering Tortoise, a beer lounge owned by a former seafood client. Inspired, he decided to take the leap. His vision was ambitious: a hybrid fine meat and seafood retailer, wholesaler, and provisions shop that felt like a farmers’ market.
On November 1, 2017, Nelson’s Meat + Fish opened its doors. “I was nervous as hell,” he admitted. “I worried nobody would come.” Instead, a line wrapped around the block. One of his first customers was legendary restaurateur Chris Bianco, who became both a customer and a friend. A glowing review in the Phoenix New Times cemented his place in the community.
The concept resonated because it was more than just a shop. Nelson prided himself on sourcing directly from small fishermen and farmers, bringing in Arizona Wagyu, Chicago grass-fed certified Angus beef, and daily seafood flown fresh into Sky Harbor Airport. “We are more of a farmers market than a shop,” Nelson explained. “Everything is about freshness, quality, and telling the stories behind the food.” His offerings quickly became legendary. Duroc pork chops, Australian Wagyu, veal chops, and Nueske’s bacon sat alongside scallops, oysters, and whole fish harvested straight from the source.
While guests can find some of the classics like salmon and tuna at Nelson’s, Chris and his team curate a list of more unique species, such as Japanese grouper and Icelandic wolffish. Not only do they ensure the case is filled with exciting options, but they are adept at guiding patrons towards new fish to try and explaining how best to prepare those choices. This helps guests expand their culinary horizons, but it also supports a healthy ocean population by reducing the overfishing of highly popular species.
Just as important as the food was the team Nelson assembled. Every staff member came from a culinary background, and the culture was built on respect and collaboration. “No titles on business cards, no ego,” Nelson said. “We are just a team of people who love food, love service, and love working together.” The approach worked. Wholesale clients now include some of Arizona’s most acclaimed restaurants, from FnB and Tratto, to Bacanora and Silver Leaf Country Club. The team has grown to 12, and in August 2023, Nelson’s Meat + Fish expanded with a Scottsdale location.
While Nelson’s Meat + Fish is first and foremost a market, it has also earned a reputation for its prepared foods. Sandwiches, chowder, and daily specials often sell out quickly. The most coveted item is the Lobstah Roll, offered once a week at each location. Regulars know better than to wait until the last minute. “We guarantee our seafood for three days from purchase, but the truth is, if you see something you want, you need to grab it right then,” Nelson said.
For Nelson, success is measured less in expansion and more in connection. “This business is about more than selling food,” he said. “It is about creating memories, educating people, and being part of their lives. Every person who walks through our doors is a friend, not a customer.” With every cut of meat and every fillet of fish, Nelson’s Meat + Fish continues to embody its founder’s philosophy: “Outstanding Service & Quality Meat + Fish.”
written by: alison bailin batz
photographed by: luke irvin
𖡡 2415 east indian school road, phoenix, az 85016
𖡡 14224 north scottsdale road, scottsdale, az 85254