NICOLA ROMANO
Melbourne,VIC
Summary
With 22 years of experience as a highly skilled chef, I have successfully blended traditional Italian roots with a modern, global approach to gastronomy. Throughout my career, I have worked in Michelin-starred kitchens, pop-up dining experiences, and high-end establishments across Europe, the Middle East, and Australia. My commitment to culinary excellence, sustainability, and guest satisfaction is at the core of everything I do. I am passionate about using quality ingredients, refined techniques, and creating memorable dining experiences. As a leader, I take pride in guiding dynamic teams and curating exceptional food and service that leave a lasting impression.
Overview
22
22
years of professional experience
1
1
Certification
Work History
Owner & Head Chef
Ostēr
05.2019 - 12.2024
- Developed and executed seasonal tasting menus showcasing local and native Australian produce
- Curated an extensive wine list and worked closely with producers and suppliers
- Managed all aspects of restaurant operations, including kitchen leadership, administration, and customer service
- Led a team of dedicated hospitality professionals, setting high culinary and service standards
- Created a warm, engaging atmosphere by personally connecting with guests-whether by serving plates, clearing dishes, or even washing them
- Successfully positioned Ostnr as a well-regarded fine dining destination in Melbourne's competitive dining scene
- Awarded One Hat by AGFG
- Recognized in The Age Good Food Guide's 'Best 100 Restaurants in Victoria 2020'
Head Chef
Stockroom 567 & The Deck Southgate
07.2016 - 05.2019
- Managed two fine dining kitchens with a modern European focus
- Sourced and purchased sustainable, high-quality ingredients
- Oversaw bread, pastry, and in-house fermentation, curing, and smoking programs
- Led a team of 8 chefs, ensuring high standards in both food and service
- Developed menus, managed food costs, and maintained strong relationships with suppliers
- Managed private/corporate event catering
Head Chef
Artusi Restaurant
11.2014 - 03.2016
- Managed a high-end Italian kitchen, focusing on refined flavors and modern techniques
- Ensured seamless kitchen operations and guest satisfaction
Head Chef
Raconteur Bar & Restaurant
01.2014 - 11.2014
- Led the opening of a new restaurant with a fine dining focus
- Created a sophisticated menu reflecting contemporary culinary trends
Executive Sous Chef
Relais & Chateaux Borgo Santo Pietro
04.2013 - 11.2013
- Enhanced customer satisfaction by streamlining communication channels and improving response times.
- Developed innovative solutions to complex problems, resulting in improved organizational performance.
- Reviewed employee concerns and new opportunities to drive business strategies.
- Mentored junior staff members for accelerated career growth, developing future leaders within the organization.
Pastry Chef Intern
Viajante
01.2013 - 04.2013
Executive Sous Chef
Se.sto on Arno, Starwood Group
10.2010 - 01.2013
- Assisted Executive Chef in cost analysis and budget management, optimizing profitability without compromising quality.
- Increased customer satisfaction through consistent delivery of exceptional dishes, resulting in positive reviews.
- Ensured compliance with all health department regulations while maintaining a well-organized workspace for optimal efficiency.
Pastry Chef Intern
Martin Berasategui
01.2011 - 03.2011
Sous Chef
Winter Garden, St. Regis
01.2010 - 10.2010
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Planned and directed high-volume food preparation in fast-paced environment.
Jr. Sous Chef
Daresbury Park Hotel
01.2009 - 01.2010
- Prepped daily menu items to quickly deliver upon request.
- Oversaw cleanliness of each station in kitchen.
- Maintained inventory records and updated ordering systems regularly to ensure adequate stock levels based on anticipated demand.
- Planned and directed high-volume food preparation in fast-paced environment.
- Collaborated with fellow team members to ensure timely completion of tasks and excellent execution of all dishes.
Jr. Sous Chef
Courtyard by Marriott
04.2008 - 01.2009
- Prepped daily menu items to quickly deliver upon request.
- Oversaw cleanliness of each station in kitchen.
- Maintained inventory records and updated ordering systems regularly to ensure adequate stock levels based on anticipated demand.
- Planned and directed high-volume food preparation in fast-paced environment.
Chef de Partie
Bang Café
02.2005 - 01.2008
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
- Maintained well-organized mise en place to keep work consistent.
Commis Chef
La Pergolina
01.2003 - 01.2005
- Enhanced culinary skills by assisting in the preparation of various dishes under the guidance of experienced chefs.
- Contributed to a well-organized and efficient kitchen by maintaining clean workstations and following sanitation guidelines.
- Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
- Maintained well-organized mise en place to keep work consistent.
Education
Diploma in Basic Cooking & Kitchen Management -
IPSSAR Mantegna Scuola Alberghiera
01.2003
Skills
- Customer relations
- Small business operations
- Relationship building
- Verbal and written communication
- Project management
- Operations management
- Staff management
- Marketing
- Financial management
Certification
HACCP Certification, Food Safety & Hygiene
Publications
- The Age - Good Food ('Best 100 Restaurants in Victoria 2020')
- One Hat - AGFG
- Broadsheet
- The Australian Times
- Southgate Melbourne
- Creative Drinks
- Nine MSN Food
- The Herald Sun
Timeline
Owner & Head Chef
Ostēr
05.2019 - 12.2024
Head Chef
Stockroom 567 & The Deck Southgate
07.2016 - 05.2019
Head Chef
Artusi Restaurant
11.2014 - 03.2016
Head Chef
Raconteur Bar & Restaurant
01.2014 - 11.2014
Executive Sous Chef
Relais & Chateaux Borgo Santo Pietro
04.2013 - 11.2013
Pastry Chef Intern
Viajante
01.2013 - 04.2013
Pastry Chef Intern
Martin Berasategui
01.2011 - 03.2011
Executive Sous Chef
Se.sto on Arno, Starwood Group
10.2010 - 01.2013
Sous Chef
Winter Garden, St. Regis
01.2010 - 10.2010
Jr. Sous Chef
Daresbury Park Hotel
01.2009 - 01.2010
Jr. Sous Chef
Courtyard by Marriott
04.2008 - 01.2009
Chef de Partie
Bang Café
02.2005 - 01.2008
Commis Chef
La Pergolina
01.2003 - 01.2005
Diploma in Basic Cooking & Kitchen Management -
IPSSAR Mantegna Scuola Alberghiera
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