AUSTRALIA | Melbourne Place's Executive Chef Nick Deligiannis has partnered with Steven Nelson from the Recreation.
On the evening of the 9th September 2024, The Recreation Bistro & Bottle Shop in Fitzroy North will host an exclusive dining event, showcasing a meticulously crafted four-course menu complemented by a bespoke cocktail.
A celebration of shared history, Deligiannis and Nelson combined their passion for French cuisine and innovative Australian BBQ. Originally meeting at Bistro Gitan, Steve Nelson and Nick Deliannis built on their initial friendship with the opening of The Recreation Bistro, where Nelson led and Deligiannis shone as sous chef. The duo's commitment to excellence and creativity swiftly earned The Recreation a coveted One Hat status within its first year, a recognition it proudly maintains.
With a sweeping sense of nostalgia, Melbourne Place Executive Chef, Nick Deligiannis, is re-visiting his early career and reuniting with Steven Nelson of The Recreation Bistro & Bottle Shop they bring a four-course menu of inspired cuisine to the Fitzroy North neighbourhood favourite, The Recreation Bistro & Bottle Shop. The menu is inspired by blending European and Australian flavours which heroes quality Australian produce.
Nelson’s mentorship and dedication played a pivotal role in shaping Deligiannis' career and approach to cuisine. Now, as the Executive Chef of Melbourne Place, Deligiannis brings elements of the French culinary repertoire to the menus of the rooftop restaurant, Mid Air and the eventsspace at Melbourne Place.
"Constantly learning, never allow yourself to get comfortable," is the guiding principle of Nick Deligiannis, a distinguished chef celebrated for his Michelin-starred experience. The 2023 Young Chef of the Year began his culinary journey in his parents' pizzeria in Melbourne, refining his skills at Jacques Reymond’s, Bistro Gitan and London's renowned Pollen Street Social.
Steve Nelson, head chef at The Recreation Bistro and Bottleshop, brings over 15 years of culinary expertise from top restaurants worldwide. Starting in Canberra, his career spans prestigious venues from Gordon Ramsay's kitchen in London to Edinburgh’s Atrium Restaurant. Steve's philosophy centres on using the finest seasonal ingredients, a principle shaped by his diverse experiences and dedication to fresh, local produce.
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