New Head Chef
After nearly a 2 year process of looking for the right person, we are extremely happy and excited to welcome our new Head Chef Nick Gardner to the Eschalot family.
From his early years Nick’s passion for cooking was obvious with him starting his apprenticeship as Zest restaurant in Nelsons Bay – a Hatted restaurant for over 10 years.
During that time, on days off Nick volunteered at Sydney restaurants to get a taste for the ‘big smoke’ including Pilu at Freshwater, Becasse and Restaurant Balzac.
Quay was Nick’s next stop where he continued the next 3 years of his apprenticeship.
Once complete, Nick headed off to travel and cook in Canada and America, where he enjoyed a short time in the Napa Valley at iconic The French Laundry.
Tetsuya’s Restaurant was the next port of call and it wasn’t too long before he was promoted to Sous Chef in the famous restaurant. During his time there, he was put forward and won the award for Sydney Morning Herald Young Chef of the Year – 2013.
The prize for this award was an all-expenses paid cooking trip.
Europe was his choice. Nick chose to cook at 2 and 3 Michelin Starred restaurants in Spain, UK, Sweden and Netherlands. Nick gained a greater understanding for quality, different ingredients and preparation techniques.
Nick’s subtle touch with food and his respect for classic techniques & restaurant ideology made him an obvious choice for us. It also helps that he is a really nice guy.
We hope you will visit us soon to see what’s happening at Eschalot.