Profile

Nick Blackmore…. A brief work biography.

A career spanning over 36 years, I have loved every moment since commencing as an apprentice in a busy suburban brasserie after completing high school. 

Classically trained, I have been fortunate to have worked in many facets of the industry including 5 star Hotels, Island resorts, fine dining restaurants, members clubs, boutique hotels and function venues, fast paced brasseries and several years in the corporate sector as a Corporate Head Chef catering for managing partners, CEO’s and government ministers.

Now working in Vocational Education and Training, I have had experience as both a cookery teacher and Education manager at Holmesglen Institute before moving to William Angliss as the Program Leader for Commercial Cookery. I look forward to sharing my knowledge and mentoring the future of this great industry.

Some career highlights include receiving the coveted Australian Culinary Federation Black Hat award in 2020, past president ( 3years) and current committee member of Les Toques Blanches Executive Chefs Association and a being a registered Culinary competition judge.