Nick Gardner, Hampden: Dining and School
Nick Gardner has worked at some of the world’s leading restaurants including Tetsuya, Quay and Pilu on Freshwater in Sydney and the iconic French Laundry in the Napa Valley.
While working at Tetsuya, Nick won the coveted Sydney Morning Herald Young Chef of the Year in 2013 and the prize was an all-expenses paid cooking trip. Nick headed to Europe and chose to cook at 2 and 3 Michelin Starred restaurants in Spain, UK, Sweden and Netherlands.
Returning to Australia, Nick relocated to the NSW South Coast and helped set up the new Silos Restaurant at Berry. After two years, Nick accepted the role as Head Chef at Eschalot Restaurant in Berrima, where he and his team helped the restaurant to achieve a Sydney Morning Herald Chefs Hat, one Nick is very proud of today.
Nick has just recently opened his new venture, Hampden Deli: Dining and School in Kangaroo Valley.
