By Leigh O’Connor.
Honouring tradition while embracing a forward-thinking approach, Nicola Ronconi enjoys re-imagining Italian dishes transforming them into new palate tempters.
Arriving in Australia more than a decade ago, Nicola quickly embraced Sydney’s vibrant food scene blending his heritage with the dynamic culinary landscape of the city and now helms the kitchen at his own restaurant Nico on Miller Street in Cammeray where guests experience a stylish ambience, authentic cuisine and warm hospitality.
"I have always wanted to be a Chef, growing up in a busy household I found comfort in the kitchen, where I began to experiment with food at an early age,” he tells AGFG. "Reheating my Mum’s simple pasta dishes while she was at work sparked my love for cooking and it wasn’t long before I was exploring new ingredients and learning the joy of sharing meals with loved ones.
"My Grandmother played a key role in shaping my culinary path, teaching me how to make fresh pasta and gnocchi, which deepened my appreciation for traditional Italian techniques.”
At 18, Nicola had the opportunity to work as Chef de Partie at a Michelin-starred restaurant in Trentino, Italy. Eager to expand his horizons, he moved to London and immersed himself in French cuisine at a renowned venue; however, the pivotal moment in his career came when he staged at The Fat Duck under Heston Blumenthal, absorbing innovative techniques and refining his skills.
Sydney’s thriving food scene beckoned and Nicola took the plunge and trip Down Under working in several esteemed restaurants before launching his own venture Nico.
"Nico is a place where I can share my philosophy of hospitality as an art form. It is more than just a restaurant, it’s a space where guests are enveloped in warmth, enjoying not only great food but also a memorable experience. For me, hospitality is about the connections made, memories forged and the smiles shared over a meal.”
Nicola enjoys reimaging Italian classic dishes such as Sicilian cannoli filled with salmon crudo – what is usually a dessert is transformed into something new:
"The most important aspect of my cooking is respecting each ingredient, allowing its flavour to shine without overwhelming it with too many additions. Italian cuisine is all about simplicity and quality.”
Sharing his recipe for potato crusted snapper fillet with salmoriglio sauce, Nico truly loves this dish:
"It represents the essence of using the best snapper, delicately covered with thin slices of baby potatoes paired with a touch of salmoriglio sauce. It shows how a few exceptional ingredients, when handled with care, don’t need much to shine. It’s all about respecting the primary ingredients and enhancing their natural flavours.”
A perfectionist when it comes to kitchen organisation, Nicola has to arrange everything in a specific order – almost like a ritual – before he starts cooking.
"It helps me stay focused and ensures I can move quickly and efficiently around the kitchen. I believe this kind of attention to detail plays a big role in both the quality of the dishes I create and the overall dining experience I aim to provide.
"I view a restaurant as somewhere between a military operation and a hospital – everything must be spotless, organised and in its proper place. Organisation is essential. In hospitality, the most important factor is consistency and the only way to achieve that is through well-established systems.”
Those dining at Nico can expect to feel at home – whether just stopping by for a comforting bowl of pasta when you don’t feel like cooking, or celebrating a special occasion with someone important. It’s not just about the amazing service or unique food, the goal is to create an unforgettable experience, leaving you with a memory that lasts long after the meal.
