Nick was born in England and grew up surrounded by food. By the age of 11 he was on holiday in France and tried his first oyster and that was it, a career with food was born. After school he went on to finish an apprenticeship in London then worked as a chef at many prestigious 1 and 2 Michelin star restaurants for 10 years. During his career he has spent several years cooking in France, Holland and Thailand where he expanded his horizons on food and culture.
Events that Nick ran in and around London include the wedding of the head chef from “The Fat Duck” (The second best restaurant in the World), Lord and Lady Cowdray’s 40th wedding anniversary at Cowdray Castle, London fashion week event at the Natural History museum and several events that royalty attended. He was also the private chef for Red Hot Chili Peppers.
Nick arrived in Sydney in 2009 and has worked at Koi restaurant (Woolwich), Wildfire (Circular Quay) and Flying Fish (Pyrmont). He is now working as a consultant and freelance food stylist. Nick’s culinary style uses his solid cooking techniques and understanding of local ingredients to create modern timeless dishes in line with the seasons. Primarily modern European but not scared to add Asian flavours or techniques to the mix if he thinks it can enhance a dish. His food obsessive nature makes him strive for perfection from the idea of a dish to ingredients through to finished meal.
Nick is one of At Your Table’s Michelin star trained chef and therefore in addition to his standard 3 course menu he also offers super premium 3 course and 5 or 7 course tasting menus. These menus involve advanced cooking techniques used in Michelin star restaurants and specialist produce. Price on application.
Nick recently appeared on Channel Ten’s ‘Masterchef The Professionals’. Book Chef