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About Me

Nick Deligiannis grew up in Melbournes western suburbs with his mum and two sisters. working through his childhood at his dads pizza shop, Nick has been slinging pizzas and working in hospitality since the spritely age of 8. luckily Nick always knew what he wanted as a career, that was to be a chef. leaving school at the age of 16 he moved into the 3 hat environment of Jacques Reymond restaurant in Prahran, moving in-between there and Bistro Gitan ( sister restaurant in south yarra ). after completing his apprenticeship of 3 years, he made the bold and daring move to travel to the London in pursuit of the toughest kitchens in Europe. spending the better part of two years in London and jumping between such restaurants as Pollen street social and the Glasshouse in Kew Gardens, he was ready to comeback home and make an impact in his home town of Melbourne. An opportunity came about to open The Recreation Bistro and Bottleshop as a Sous chef at the keen age of 21. Opening in December 2016, they later received they're first Hat in October the following year and retained it the year after also. Craving a change, Nick explored his options and came across 10 minutes by tractor a fine dining regional restaurant in the heart of Main ridge, Victoria. Making the move to the Mornington Peninsula was a refreshing yet challenging change to life as Nick knew it, although meeting grand chefs along the way and learning new ways of cooking made it all worth it. Eighteen months later an opportunity arose to open a European style bistro in Melbournes Cremorne, an inner city suburb which sits just behind Melbournes biggest sporting precincts. Frederic opened in October 2019 with the Reymond family who first gave Nick his start in professional kitchens years prior. Frederic was a great move, as it was the first kitchen Nick was Head chef of, unfortunately Melbournes lockdown effected opening of all restaurants, luckily the restaurant made it through the tough period and thrives to this day. At the end of 2021 the decision was made to leave the restaurants and take up a new challenge in Scott Pickett restaurants running Estelle for 6 months and now being head chef at Audreys at The Continental Sorrento. In November 2022 Audreys received they're first chefs hat and Nick was awarded Victorian Young Chef of the Year an award given out to a chef below the age of 30 at the annual Age Good Food Awards

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