Subscribe to newsletter
April 21, 2019 welcome [member login]
Allam & McGuinness
Anthony Puharich
Anup Arora
Jonathan Barthelmess
Martin Benn
Mark Best
Martin Boetz
Boetz and Taylor
Boetz and Herbert
Glenn Bowman
Frank Camorra
O Tama Carey
Amy Chanta
Silvia Colloca
Natalie Conti
Serge Dansereau
Denis Daubry
Joshua Davidson
Ben Davidson
Holly Davis
Gianluca Donzelli
Rodney Dunn
Eadie & Durrant
Eggert and Whiteman
Alex Elliott-Howery
Oscar Espinosa
Matthew Evans
Peter Evans
Colin Fassnidge
Emma Ellice-Flint
Vincent Gadan
Peter Gilmore
Lorraine Godsmark
Ben Greeno
Analiese Gregory
Phillippa Grogan
Sophie Hansen
Damian Heads
Herbie Hemphill
Alex Herbert
Stephen Hodges
Colin Holt
Dan Hong
Nhut Huynh
Belinda Jeffery
Mark Jensen
Alex Kearns
Matthew Kemp
James Kidman
Grant King
Peter Kuruvita
Kylie Kwong
John Lanzafame
Anthea Leonard
Poh Ling Yeow
Alastair Little
Valli Little
Gregory Llewellyn
Ross Lusted
Hassan M’Souli
Kumar Mahadevan
Greg Malouf
Stefano Manfredi
Stefano Marano
Andrew McConnell
Mike McEnearney
Lyndey Milan
Milgate & Abrahanowicz
Sam Miller
Phillip Mitchell
Monday Morning Club
Michael Moore
Matt Moran
Sean Moran
Victor Moya
Lauren Murdoch
Justin North
Ricky Ocampo
Mitch Orr
Pavoni & Moya
Alessandro Pavoni
Dan Pepperell
Paul Pereira
Damien Pignolet
Giovanni Pilu
Pilu & Pavoni
Pilu & Zamboni
Sean Prenter
Tiw Rakarin
Michael Rantissi
Adrian Richardson
Danny Russo
Brent Savage
Dietmar Sawyere
Marly Schimmelschmidt
Ben Sears & Eun Hee An
Shek and Cheong
Frank Shek
Somer Sivrioglu
John Susman
Gabriele Taddeucci
Darren Taylor
Frank Theodore
Kirsten Tibballs
David Tsirekas
Jeff Turnbull
James Viles
Joanne Weir
Clayton Wells
Alistair Wise
Nicholas Wong
Stanley Wong
Matteo Zamboni
Federico Zanellato
Adriano Zumbo

Nicholas Wong

Nicholas Wong

Nicholas Wong’s passion for cooking started at a very early age. He spent his childhood cooking with his Burmese grandmother and father learning to cook Burmese favourites and it was through food that they communicated. Nic&resquo;s upbringing taught him how to respect food, and the importance of balance and harmony in cooking.

In 2006 Nic completed his apprenticeship with Kylie Kwong where his passion and palate for Asian food in particular was established. Nic furthered his career at several well-known restaurants including Vini and Rockpool on George. Nic then went on to work at Bodega with Ben Millgate and Elvis Abrahanowicz and was given the opportunity to evolve his own cooking philosophy and gain a reputation as an up-and-coming Sydney chef.

In 2012 Nic joined the opening team at The Apollo to rave reviews. He worked alongside Jonathan Barthelmess as sous chef.

Most recently, Nic has been working at Ester alongside Matt Lindsay.

After 10 years of cooking in Sydney’s most renowned restaurants, Jonathan Barthelmess and Sam Christie are thrilled to welcome back Nic as Head Chef of their new venture, Cho Cho San on Macleay Street, Potts Point. Nic’s menu has a strong emphasis on simplicity, using the freshest local produce and ingredients and clean flavours. Since opening, Nic and Jonathan’s menu has already received high accolades from media including SMH Good Food, The Daily Telegraph and Broadsheet Sydney.