Restaurant: Union Dining

Any woman who advocates that: “salt, butter and extra virgin olive oil make the world go round”, is a woman worth knowing. Melbourne-girl Nicky Riemer grew up in hospitality, so it seems only fitting that she’s now chef and co-owner of her own restaurant. With a hotelier as a father, being around waiters, chefs and bartenders was the norm.

A degree studying chemical engineering was cut short when Nicky realised it was hospitality that held her full attention. Having always loved food herself and realising what dining out offered people, she sought advice from the chefs around her and was soon attending culinary trade school and pushing through the ranks of an apprenticeship.

Her first role, at Stephanie’s in Hawthorn, under the guidance of Stephanie Alexander, kick-started her career. Nicky went on to open Richmond Hill Café and Larder (with Stephanie) as Head Chef. From there she went on to work at Mecca in Southgate, before opening Mecca Bah at Docklands with Cath Claringbold, where she met friend and now business partner, Adam Cash.

Following the success of Mecca Bah, Nicky went on to be the only female head chef at Langton’s Restaurant. From here she was head-hunted for her role as executive chef at H-One in Hong Kong. Missing Australia, she moved back to Melbourne to take up the head chef role for the launch of CBD Italian diner Trunk and was most recently head chef of Karen Martini’s The Melbourne Wine Room.

Anna Lisle