“I doubt that I could be more passionate, motivated or happy in any other career.
Cooks rule! My all-encompassing desire to cook, eat and learn, coupled with an enthusiasm that at times - borders on manic, enabled me to move quickly through the ranks and earn the respect of the other cooks and my employers.
It was at Stella in Melbourne, that I really began to understand what cooking and hospitality were about, exceeding expectations and making people happy. After Stella sadly closed her doors (as I knew her anyway), I moved down to Blakes and took on a senior cooks position in the large and very busy restaurant.
It was in this highly staffed kitchen, that I learnt about the necessity for clear communication and effective leadership; two attributes that are paramount to the success of a professional kitchen. I was approached by Geoff Lindsay in late 2000, to run his new kitchen at Pearl, an offer that was impossible to refuse. Since its opening in November 2000, I have pretty much lived in the tiny and beautiful kitchen.
At Pearl, I have been able to express myself professionally to a greater degree than ever before.” - Nick Holloway
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