28-year-old Greek Australian Nicholas Deligiannis from Audrey’s restaurant at The Continental Sorrento was crowned Young Chef Of The Year in this year’s The Age Good Food Guide.
" Amazing night, spent with the most talented people in the hospitality industry. Proud of everyone involved in @audreys.sorrento first year in the guide, skies the limit for us and we’re only going to get better."wrote Deligiannis on his Instagram page.
"From working at my father's Pizza restaurant, which he still proudly owns today. Working in the kitchen from age 10, washing dishes, rolling pizzas, and prepping ingredients was an exciting and enjoyable time of my childhood. Working at Zacks taught me skills I would greatly appreciate later in my career.
"Pushing forward over a decade, I've worked in kitchens all over Victoria and London, from Pollen Street Social, The Glasshouse in Kew gardens to 10 minutes by tractor, the Recreation bistro and bottle shop and finally, where I reside now at Frederic Bar and restaurant in Cremorne as Head Chef.
"In 2022, I took the position of head chef at Audrey's by Scott Pickett at The Continental Sorrento, where I was chosen as 'Good foods' young chef of the year."
In an Interview with Lifeonthepass.com, Nicholas admits that he is partial to using chives at every opportunity “to finish a dish …to bring texture, subtle flavour and colour” and mentions another favourite cooking technique – grilling.
“Going back to my Greek roots, I consider grilling and cooking over a fire is more of an art form to me than anything else. Whether it turns out disastrous or the tastiest meal you’ve ever cooked, I would say that meat, seafood and vegetables definitely benefits”.
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