Nicolas developed a passion for food and cooking at a young age, sparked by watching cooking programs featuring culinary icons like Massimo Bottura and Anthony Bourdain.
Q: When you were younger, what (or who!) inspired you to become a chef and why?
As a child, I was captivated by the world of food and cooking. I found inspiration in a variety of sources, from watching cooking shows on television to observing family members cook at home. Additionally, dining experiences at restaurants left a lasting impression on me, exposing me to the creativity and artistry of culinary professionals. However, it was Massimo Bottura and Anthony Bourdain that truly ignited my passion for the culinary arts. Their expertise and dedication inspired me to pursue a career as a chef, fueling my desire to create memorable dining experiences of my own.
Q: What drives and inspire your love of cooking today?
What I love most about cooking is its ability to bring people together through shared experiences. Whether it's creating something new from scratch or cooking delicious meals to satisfy our guests' cravings, I take pride in the joy that food brings to others. The satisfaction of seeing the pleasure on their faces fuels my passion for cooking and motivates me to continuously improve and innovate in the kitchen. Ultimately, it's the connections forged through food and the opportunity to create memorable dining experiences that inspire me to skill up each day.
Q: Can you tell us about your cooking style?
I enjoy fusing global cuisines, prioritising seasonal produce, and mastering various cooking techniques. My goal is to achieve a perfect balance of flavours, textures, and colours in every dish. I pay careful attention to presentation to enhance the overall dining experience, ensuring that each meal is not only delicious but also visually appealing!
Among all the dishes I cook, I really enjoy cooking steak and learning about different cuts of meat. Every single one has different flavour and texture. For me, there are few things more rewarding than the opportunity to create a memorable dining experience by preparing the perfect steak for a customer.
Q: Where would you love to travel next to try the food?
Italy! Even though I've cooked Italian cuisine at Tesoro for almost 3 years, I have never been there. The rich culinary heritage and diverse regional cuisines of Italy have long captivated my imagination and palate. I really want to explore more of the country's deep food culture, traditions, and culinary techniques. I hope I can travel there any time soon, this year hopefully!
