With over 20 years of experience in professional kitchens, Nick’s passion for food and cooking remains as strong as it was on day one. Throughout his career, he has strived to become a well-rounded chef, gaining a diverse range of experiences that have sharpened his skills and fostered his creativity. His career highlights include working in Michelin-starred kitchens in London and competing in national cooking competitions, each opportunity helping to refine his culinary expertise.
Nick’s cultural heritage, rooted in the Mediterranean, has instilled in him a deep love and respect for Italian cuisine. While honoring tradition, he continually looks toward the future, always striving for innovation. His creativity is inspired by nature, the seasons, and the local environment, which aligns to his strong connection with the South Australian Slow Food movement.
Today, Nick leads the team at Down the Rabbit Hole Wines, where he brings his wealth of experience and passion for food to help shape the next generation of chefs and create exceptional dining experiences that reflect his commitment and love towards his craft
