Doughnuts for Amy is a compassionate and emotional story of romance, redemption and retirement in the best tradition of modern romantic fiction. Doughnuts for Amy takes place at Woodmont, an upscale retirement community on the north side of Greenville, in the upstate of South Carolina. Nick St. Germaine, Woodmont’s Executive Chef is struggling emotionally as he approaches the second anniversary of the death of his wife, Robin. Unable to handle the business of running their successful restaurant, the Stone Avenue Tavern, Nick sells the restaurant then drops out of the public eye. He spends a year bonding with his son, Theo, as they try to come to terms with Robin’s death. When Woodmont’s Chef suddenly falls ill, Jack Carrollton, Woodmont’s developer seeks out Nick and asks him to take over the enormous kitchen.
Beset by nightmares and challenged by his son to move forward one day at a time, Nick believes he is doing that, but just barely. Nick takes solace in early morning workouts at his gym, long runs and even longer hours in Woodmont’s kitchen. Things change when Amy Sommers, a nurse with little knowledge of the food & beverage business, becomes the new Director of Woodmont. Nick is quick to show his disdain for Amy, so much so that she comes close to showing Nick the door her first day on the job but eventually, Amy earns his respect. As Amy begins to manage the many facets of Woodmont, she soon realizes her greatest challenge lies in the broken heart of Nick St. Germaine.
Filled with delectable food, endearing octogenarians, a few quirky cooks and of course a delicious scene in which Chef Nick makes a certain fried pastry, Doughnuts for Amy is a six-course tasting menu of fork-tender romance that will have you asking “what’s for dessert?”
Author John Malik along with his wife Amy owned and operated 33 Liberty Restaurant in Greenville, SC from 2001 until 2008 and following that John was Executive Chef at two retirement communities in the Greenville area. John received a James Beard semi-finalist nomination for Best Chef in the Southeast in 2008. While 33 Liberty was open John’s essays on BBQ, Peaches, Kids, Dogs, Root Canals, dining with Sara Moulton and trading shots with Tony Bourdain were a highlight of the Southern food scene. John began writing stories for his Mom when he was in 5th grade. He has a B/A in English from Southeastern Louisiana University. This is his first novel.