Starting out as an apprentice at the iconic BatherOs Pavilion, Nik Hill went on to work at EOcco
Bistro in Brisbane, then Quay and DukeOs Bistro back in Sydney. Moving to London, he
worked with Brett Graham at The Ledbury for six years, as Sous Chef then Head Pastry
Chef.
Upon his return to Sydney, Nik was Martin BennOs Sous Chef at Sepia until it closed in 2017.
He then joined The Old Fitzroy Hotel as Head Chef, and also co-founded Smoketrap Eels, a
sustainable smoked eel business, demonstrating his passion for traditional preservation and
local produce.
In 2021 Nik opened Porcine Bistro in Paddington with business partners Harry Levy and
Matt Fitzgerald. The French-inspired menu showcases pork and offers SydneyOs only
OGuridonO tableside duck press service.
Last year Nik won the Bocuse dOOr Australia OGolden KnifeO culinary competition, was named
Gourmet TravellerOs Chef of the Year, and flew to France to receive La ListeOs ODiscovery
Gem AwardO a huge year and well-deserved recognition for his skill and creative
interpretation of classical French cuisine.