Nick and Ruby met working in hospitality in 2014. Nick trained as a chef in London while working in Gordon Ramsay’s Maze Grill. Nick was hungry to grow his skills and talent with the ambition of one day opening his own restaurant.
They moved to New Zealand in 2016 where Nick’s love of modern cuisine grew, and he was able to work in some of New Zealand’s best restaurants, which provided him with extensive training in Nordic and contemporary European cuisine. As his skills developed, Nick’s ability to create dishes and menus that have a distinct flair thrived and his love of showcasing local ingredients was born.
On returning to Australia Nick and Ruby began searching for the right venture to stake their claim on. Wooden Horse became available and they knew it was the right fit. With Nick growing up in Brisbane’s northside and Wooden Horse being a celebrated local establishment, they knew they had to jump at the opportunity.
Nick is an impressive chef; his cooking explores innovative avenues and plays on creating an experience for the local foodie.
“ Sourcing the best produce from South East Queensland, the Wooden Horse is delivering city quality food in a relaxed neighbourhood setting." - Nick