Place of employment
King and Wood Mallesons
Sept 2017 - Sept 2020
LTB – President
After enjoying home economics at school and a stint of work experience at the Australia Hotel, Nick set his sights on an apprenticeship in cookery. Doing the hard yards as a kitchen hand initially, Nick finally got his chance and hasn’t looked back.
After beginning in a small hotel, he moved to the renowned Onions restaurant in Prahran. This was a great learning experience, where he further honed his skills. Moving into the final year of his apprenticeship Nick went to work at a boutique hotel and reception centre in the inner suburbs of Melbourne. This saw him gain further experience in fine dining, functions and banqueting, and on completion of his apprenticeship Nick was promoted to Sous Chef.
An offer to work in the Northern Queensland sunshine was too much to resist so Nick headed to Brampton Island. This was a very enjoyable time. Being able to combine the profession you love and also the benefits of island life was just too good to be true. But as they say all good things must come to an end.
Returning to Victoria Nick had a short break from cooking and helped out in the family business. But the pull of the kitchen was too great and he found himself back in the kitchen at one of Melbourne’s premier seafood restaurants.
In 2000, Nick joined Crown Casino. During his time at Crown he worked in several outlets and enjoyed the hectic pace and opportunity to work alongside some talented chefs. A highlight at the Casino as Chef de Cuisine was being involved with and overseeing the opening of two kitchens, firstly, The Pub at Crown and later Crown Promenade Hotel with 20 plus staff under his direction.
In 2004, Nick left Crown and headed overseas for three months, and on his return he worked at The RACV Club in Melbourne. Nick began teaching cookery at Holmesglen TAFE in 2005 and obtained both his Certificate IV and Diploma in Training and Assessment. Working at Holmesglen offered him the opportunity to not only train and coach apprentices but also compete in competitions himslef.
In 2005 as a member of the Holmesglen team, Nick competed in the Lifestyle Channel Tasting Australia Regional cooking competition held in Adelaide. He was also involved in training apprentices for cookery competitions, and as team manager for the Holmesglen Vic TAFE team, coached the team to a Silver medal in 2006 and gold medal (best overall) in 2007.
Since 2008, Nick has been in charge of the kitchen at Freehills heading up their corporate catering operation.