Born and raised in South Africa, Nick left at 18 to pursue a dream of becoming a world class chef with what he describes as "a burning passion for cooking".
In 2012 Nick opened The Commons Restaurant (Metro awards - Top 50, shortlist best new restaurant & runner up best chef, Cuisine awards NZ top 50 restaurants) followed by Everybody's Izakaya, a modern Japanese Izakaya style restaurant. Then to become the Executive Chef of the 5 star luxury hotel the Sofitel.
Nick now splits his time between his two restaurants, Paris Butter in Auckland and his seasonal restaurant Le Petit Léon in the south of France.
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