Nicholas Scott Everitt

TROPHY CLUB - Nicholas Scott Everitt, 44, passed away Saturday, July 22, 2023.
Memorial Service: 2:30 p.m. Saturday, August 5, 2023, in Mount Olivet Chapel. Reception to follow.
Nicholas was born in Fort Worth, Texas, on April 19, 1979. As the son to Richard and Stacie Everitt, Nicholas spent his childhood playing competitive youth sports and especially excelled in youth select baseball and basketball.
Nick graduated from Haltom City High School on June 1, 1997. He had a passion for culinary arts. After graduation, he moved to New York to pursue his love of culinary arts. After three short years, on December 21, 2000, Nick graduated from The Culinary Institute of America at Hyde Park, New York with a Bachelor of Professional Studies in Culinary Arts Management.
After graduating from the CIA, Nick started his career with Alonti Cafe where he flourished in his various management positions across his 21-year tenure.
Nick excelled in his profession. As the owner of Alonti Cafe, Al Pepi pointed out in his yearly review that Nick's contribution to the company was immeasurable. Specifically, during COVID times, he took the reins as a strong leader and as a result the company soared and Nick's legacy will be felt for years to come.
Nick was married 21 years to his wife, Jessica Burton Everitt. The years were spent traveling, enjoying date nights at fine dining restaurants, and working on their ranch in Kemp, Texas.
Nick and Jessica welcomed a beautiful baby girl, Lillian Nicole Everitt, on Christmas Day, 2014. Nick was a loving father and cherished his time with her. He especially loved spoiling her with days of shopping and fun daddy-daughter days to watch the Texas Rangers play. They also spent much time traveling and exploring new places but both had a love for the beach.
Nick was preceded in death by his father, Richard Everitt.
Survivors: Daughter, Lillian Everitt; wife, Jessica Everitt; mother, Stacie Everitt; sister, Sarah Briscoe and husband, Jeffrey Briscoe; as well as his niece and nephews.