Nicholas Lee is a senior sous chef currently managing the kitchen team at RACV Healesville, where they oversee daily operations, menu design, food costing, and roster planning. Previously, they held positions as sous chef and chef de cuisine at Grand Hyatt Melbourne, managing culinary teams and operations for large-scale events. Nicholas gained valuable experience in various roles, including demi-chef de partie and senior chef-de-partie in Singapore. They hold a Bachelor of Laws from the University of Nottingham and a diploma in Culinary Arts from Le Cordon Bleu London.
This person is not in the org chart
This person is not in any teams
This person is not in any offices