Nick Whitehouse

Nick was born in England and grew up surrounded by food. At the age of 11 he was on holiday in France and tried his first oyster and that was it, a career with food was born. After school he went on to finish an apprenticeship in London, and then worked as a Chef at many prestigious 1 and 2 Michelin star restaurants for the next 10 years. During his career he spent several years cooking in France, Holland and Thailand, where he expanded his horizons on food and culture.

Events that Nick ran in and around London include the wedding of the Head Chef from The Fat Duck (voted the second best restaurant in the world), Lord and Lady Cowdray’s 40th wedding anniversary at Cowdray Castle, a London Fashion Week event at the Natural History Museum, and several events that royalty attended. He was also the Private Chef for the Red Hot Chili Peppers.

Nick arrived in Sydney in 2009 and has worked at Koi Restaurant in Woolwich, Wildfire in Circular Quay and Flying Fish in Pyrmont. He is now working as a consultant and freelance food stylist. Nick’s culinary style uses his solid cooking techniques and understanding of local ingredients to create modern timeless dishes in line with the seasons. His menus are primarily modern European, but he’s not scared to add Asian flavours or techniques to the mix if he thinks it can enhance a dish. His food-obsessive nature makes him strive for perfection at every step, from the idea of a dish, to the ingredients through to the finished meal.

Nick is one of ‘At Your Table’s Michelin star trained Chefs and therefore, in addition to his standard 3 course menu, he also offers super premium 3 course and 5 or 7 course tasting menus. These menus involve specialised produce and advanced cooking techniques used in Michelin star restaurants. Price upon application.

Nick recently appeared on Channel Ten’s “Masterchef The Professionals”.