Originally from New Zealand, Nick made the early career move to Sydney to learn the trade at the renowned 'Restaurant Forty One'. After stints in upmarket eateries 'Otto' and 'Coast', Nick Spent time in London at the exclusive 'Cuckoo Club', working with some of London’s emerging talents.
Before returning to the Southern Hemisphere, Nick was a personal chef for the Royals of Oman, cooking for HRH the Queen, along with other Royals and political leaders.
After returning to Sydney in 2009 Nick has lead the kitchens at 'Public Dining Room', 'Steel', and 'La Scala', Cooking a full spectrum of cuisine styles from modern gastronomy, to charcoal and wood-grill cookery as well as classical Italian.
Nick is into his second year at Josef Chromy and has developed a love for the ease of access to aguably the freshest high quality food available in Australia, right on his doorstep!
A love for the simple and pure cooking of each ingredient, Nick builds dishes into something special and unique to the surrounds of the kitchen.
The strongest influences on Nick's career have been in French and Italian cuisine. His inspiration lies in the simplicity and care for each individual ingredient that comes with Italian cooking, paired with the balance and technique that is the basis of French kitchens. Bringing these techniques into modern Tasmanian cuisine provides an exciting and exploratory phase to Nick’s journey as a Chef.
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Cellar Door - Open 7 days 10am - 5pm
Restaurant - Lunch daily 11.45am - 2.30pm
(Closed Christmas Day)
370 Relbia Rd
Relbia TAS 7258
03 6335 8700