Nick Tadija

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