Nick Raitt is an experienced culinary professional with a diverse background in various leadership roles within the hospitality industry. Currently serving as Licensee, Executive Chef, and Venue Manager at Josef Chromy Wines since August 2016, Nick has also held positions as Head Chef at Haritos Hotels, La Scala on Jersey, and the Light Brigade Hotel. Previous roles include Executive Chef at Bull and Bear Sydney and Public Dining Room, as well as Head Chef at Steel Bar and Grill. Nick began the culinary journey as a Chef at Otto Ristorante and Chef de Partie at Forty One. Educationally, Nick attended Nelson College from 1994 to 1997.
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