Nicholas Wong's Profile

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Nicholas Wong's passion for cooking started at a very early age. He spent his childhood cooking with his Burmese grandmother and father learning to cook Burmese favourites and it was through food that they communicated. Nic's upbringing taught him how to respect food, and the importance of balance and harmony in cooking.

In 2006 Nic completed his apprenticeship with Kylie Kwong where his passion and palate for Asian food in particular was established.

Nic furthered his career at several well-known restaurants including Vini and Rockpool on George. Nic then went on to work at Bodgea with Ben Millgate and Elvis Abrahanowicz and was given the opportunity to evolve his own cooking philosophy and he gained a reputation as an up-and-comming Sydney chef.

In 2012 Nic joined the opening team at The Apollo to rave reviews. He worked alongside Jonathan Barthelmess as sous chef. Most recently, Nic has been working at Ester alongside Matt Lindsay.

After 10 years of cooking in Sydney's most renowned restaurants, Jonathan Barthelmess and Sam Christie are thrilled to welcome back Nic as Head Chef of their new venture, Cho Cho San on Macleay Street, Potts Point. Nic's menu has a strong emphasis on simplicity, using the freshest local produce and ingredients and clean flavours. Since opening, Nic and Jonathan's menu has already received high accolades from media including SMH Good Food, The Daily Telegraph and Broadsheet Sydney.
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