OUR Dream Chef'S
Nick Sallese is a real "foodie" with a long association with a variety of foods. Nick trained locally as a qualified Pastry Chef and has worked at establishments such as the Myer Patisserie floor in Perth, Western Australia, the Golden Tulip Bakery and Patisserie in Sandy Bay, Tasmania and at Klaas Bakehouse in Devonport. Nick has a strong Italian heritage and his cooking reflect his Mediterranean roots. He has travelled to his family's province of Tuscany to learn traditional family recipes and authentic Italian cooking techniques. Nick is also very interested in wine, beers and liqueurs and produces his own Limoncello (Italian Lemon Based Liquor) to his father's recipe (which has been reviewed in the Sydney Morning Herald).Nick is also passionate about providing quality food for children and will happily prepare a children's menu (designed with the help of his eldest son) upon request.
Nick uses ingredients not only from his garden but from around Tasmania to ensure a premium product is served to his clients. As a past Marketing Manager for 14 years in Hospitality and Catering, Nick also has a wide-ranging knowledge of Tasmania’s food and beverage and what it has to offer its visitors. A memorable night with great food and local knowledge will help you to enjoy all of what Eagles Nest has to offer.
I enjoy showcasing the quality of local produce.
Most of the food I use is Tasmanian and from my garden.
The less travel the better, for freshness, the environment, and our local economy.
I live in West Kentish on 4 acres where I grow a wide variety of fruit and vegetables. I am passionate about feeding my family and friends tasty, healthy, homegrown food. I love to garden, every spare moment I get is spent pottering in the garden. My 3 kids are my inspiration for growing organically, taking food straight from the garden to the plate.
I have worked in kitchens for over 16 years from far north Queensland, were I worked at a farm and restaurant that grew rare and unusual tropical fruit, to Tasmania where I have learnt a lot working with some great chefs. A lot of the recipes I use today are old family favourites.
My extensive time spent in restaurants and kitchens guaranties a quality meal and a memorable dining experience.