It is Head Chef Nick Raitt's latest move to Tasmania that could prove the most exciting
Originally from New Zealand, Nick relocated to Sydney early in his career to further his culinary skills at the renowned Restaurant Forty One. He also spent time at upmarket eateries Otto and Coast, before moving to London to work at the exclusive Cuckoo Club alongside some of the city’s most promising young chefs. During this time, Nick was selected to work as a personal chef for the Royals of Oman, cooking for HM Queen Elizabeth II, along with other members of the royal family and world leaders.
After returning to Sydney in 2009, Nick took the helm at leading restaurants Public Dining Room, Steel and La Scala, where he was able to demonstrate his flair across a broad spectrum of cuisine styles, including Modern Gastronomy, charcoal and wood grill cookery, and Classical Italian. But it’s this latest chapter that could prove the most exciting for the accomplished chef, having moved to Tasmania to take advantage of some of the highest quality produce Australia has on offer, and create an exceptional dining experience for guests at the Josef Chromy Wines Restaurant.
Food philosophy Nick’s passion for cooking is driven by a love of pure, seasonal ingredients, which combine to create unique and exciting flavours. His career has been strongly influenced by French cuisine, with its focus on balance and technique, along with Italian cooking, where the simplicity of each individual ingredient is treated with care and respect. At Josef Chromy restaurant, Nick combines these international techniques with modern Tasmanian cuisine, against the unique backdrop of a breathtaking winery setting.
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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