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Sugaroom restaurant and wine bar executive chef Nick Clarke, grew up in regional NSW and found a love for cooking whilst helping his mum in the kitchen at an early age. He moved to the big smoke in pursuit of a culinary career, undertaking his apprenticeship with a catering firm contracting to large sporting arena and boardroom events.
On completion of his apprenticeship Nick grew into his new role as sous chef at a variety of state owned organisations, working under the guidance of Restauranteur Ramy Shelhot, Nick progressed to head chef at the Museum of Sydney, renowned as one of Sydneys best catering establishments.
In 2010 Nick followed his mentor to Sugaroom as executive chef, and staying true to his roots, Nick endeavours to support the local market by sourcing the finest regional produce and wine resources available and by supporting sustainable seafood practices.
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