MEET THE CHEF: Nelly Robinson of nel. in Sydney, Australia
We sat down with Executive Chef Nelly Robinson of nel. in Sydney, Australia. Beginning his career in the food industry at the highest echelons, Nelly apprenticed at Michelin-starred restaurant Northcote Manor in the United Kingdom at the age 15, where he was trained by Chef Patron Nigel Haworth and his team including Warrick Dodds (NICO) and Mark Birchill (L’Enclume). Developing his passion for food and flavors, Nelly was one of the first to complete an apprenticeship at Northcote before moving to Stanley House in 2007, stepping into the role of Head Chef at just 22.
Executive Chef Nelly Robinson of nel. in Sydney, Australia
During his career, Executive Chef Nelly Robinson has also worked in Sweden, Hong Kong and within the UK, refining his skills and broadening his repertoire.
Where did you grow up, and where have you traveled to that has helped inspire and shape your cooking philosophy?
I grew up in Lancashire, north of Manchester. It’s basically a village, but a village that had a Michelin-rated restaurant (Northcote) that I was lucky enough to train and work at. Traveling has inspired so many dishes on our themed menus. I get so many ideas when travelling. Seeing the white snow, against black rock and green moss in Iceland inspired a snack that we had on.
Executive Chef Nelly Robinson of nel. in Sydney, Australia
Tell our readers an interesting fact or two that reflects your cooking style?
I have Peter Pan syndrome. Yes, I never want to grow up. So, my food is always playful and fun. And I love Disney films. Hence the Once Upon a Time menu.
Executive Chef Nelly Robinson of nel. in Sydney, Australia
Tell us about your absolute favorite food and why readers should try it if they haven’t already.
My last meal would 100% be Indian. Specifically, biryani. I love the one from Tandoori Hut in Enmore.
Executive Chef Nelly Robinson of nel. in Sydney, Australia
What are three ingredients that you simply couldn’t live without?
Butter, chili and potatoes.
We love the art behind plating. What do you love about designing the perfect dish?
I love seeing our guests faces when the plate is delivered to the table and the emotions they go through. It starts with intrigue and curiosity at the plate and what it might taste like, followed by the taste which is often surprising and tantalising. Their eyes usually light up and sometimes you’ll even get the nod of wow, not what I was expecting but good!
Tell us about one of the most creative dishes you’ve created?
There’s a few. But a recent one for KFC was when I created a lick-able Colonel. It definitely got people talking and it tasted like a zinger wrap. Also, so funny watching people licking the plate. I know it’s a taboo but it also means that the dish was that good you’d lick the plate clean.
Executive Chef Nelly Robinson of nel. in Sydney, Australia
Share your most recent awards and greatest accomplishments with us!
When I was training at Northcote, they created Obsession. A ticketed event where they would bring world-class chefs to Northcote each taking over the venue for a night. I was a pot washer at this point. In 2018 Northcote asked if I would be one of the world-class chefs to come to Northcote for one of the Obsession nights. What a moment. What a night it was.
What are some of the latest trends you’re seeing in top restaurants across the globe?
A move to reducing waste and using as much of our ingredients as we can. Now that we can travel again, collabs have started again which is awesome as I love working with international chefs and seeing how they do things.
Executive Chef Nelly Robinson of nel. in Sydney, Australia
What’s your favorite cocktail or beverage of choice?
Champagne. Always. Or gin. Right now, I’m on the skinnys (vodka, soda & lime) thanks to dieting!
What do you love about being the Executive Chef of nel. in Sydney, Australia?
The challenge of creating new menus every 10 weeks. I get bored otherwise. I also love our guests. The nel. lovers out there would know this as I try and get on to the floor when I can to serve our dishes and talk to our guests about them. We also work with some amazing brands. Bringing their brand to life via food is great fun. And finally, our team. What a bunch of legends. Watching them grow makes me feel like a proud dad sometimes.
Executive Chef Nelly Robinson of nel. in Sydney, Australia
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