By Marie-Antoinette Issa.
Mid Air’s new Executive Chef Nick Deligiannis' passion for cooking seems to have been written in the stars.
While the beginning of his culinary journey, rooted in the kitchen of his father’s pizzeria, may be worlds apart from his current role at The Garden City’s newest rooftop bar, as every good pizza maker knows, it’s all about the base.
"Watching customers turn into extended family over the years really taught me the value of being hospitable," he says, reflecting on his early experiences that laid the foundation for his career.
After leaving the family business at 17, Nick's professional path ferried him from the familiar to the far-flung.
Taken under the wing of French-born Jacques Reymond, his first apprenticeship with the namesake Restaurant and Bistro Gitan gave him invaluable exposure to Melbourne's fine dining scene before he leapt to London, where he honed his skills at Michelin-starred restaurants like Pollen Street Social and The Glasshouse Kew.
Yet, despite the prestige, the difficulty was immense:
"Moving to London by myself was the biggest challenge," Nick admits. "Having no support network and working ridiculous hours in some of the world’s hardest kitchens as a young 21-year-old…I felt like I wasn’t progressing or getting anywhere."
Nonetheless, Nick's resilience and sacrifice in an era when many of his mates spent more time in Mykonos than in Michelin-starred restaurants pushed him forward.
"Through just putting my head down and opening up to a few co-workers, I found myself enjoying it a bit more. We were all going through the same thing, not just growing as Chefs but also in a personal sense."
Following a 24-month stint in London, the desire to return Down Under drew Nick home again.
After returning to Melbourne, he was approached by his mentor Steven Nelson to open The Recreation Bistro in Fitzroy North. He spent two years there, before moving to the Mornington Peninsula, where he worked alongside Adam Sanderson at 10 Minutes by Tractor and Petite Tracteur. It was during this time that Nick truly connected with Victoria’s incredible produce, deepening his appreciation for local ingredients.
Nick's next step was back to Melbourne, where he took on the challenge of opening a third venue for the Reymond family, Frederic. Unfortunately, the timing couldn't have been worse, as the onset of COVID-19 brought new challenges - with the team navigating two years of closures and uncertainty.
In 2022, the opportunity to work at the iconic Continental Sorrento emerged, where Scott Pickett was opening his signature restaurant. Nick eagerly took on the challenge of running Estelle in Northcote as Head Chef before transitioning to open Audrey’s at the Continental Sorrento. It was here that Nick’s hard work and talent paid off. The restaurant earned a Chef’s hat and he was named Young Chef of the Year - a recognition of his dedication and culinary vision.
"I think a few things set me apart,” says Nick. "I had already led a few kitchen teams, so I had an understanding of creating a positive culture in the workplace. I am passionate about training younger staff – both back and front of house in the art of hospitality. My approach to the team and the value I see in supporting each and every one of them was what set me apart."
In 2024, the stars aligned once again and Nick seized the opportunity to head the culinary program at Melbourne Place Hotel and Mid Air. His food philosophy proved a perfect fit for the venue, where he combines his Greek heritage with a Mediterranean-inspired approach.
"The simplicity of Greek cooking has had the greatest influence on my approach to food,” he explains. "I focus on keeping dishes clean, uncomplicated and full of fresh, seasonal herbs. The flavours are light and vibrant, perfect for pairing with drinks without leaving guests feeling overly full or heavy."
This philosophy also speaks to his drive to keep evolving and reaching new heights:
"I’m very inspired by seasons. I think it’s important to not just use seasonal produce but also seasonal techniques, for example, lighter braises in Summer and more heartier, comforting flavours in the colder months."
Nick’s approach to food has always been rooted in produce-driven dishes, with a light touch that allows for the natural flavours to shine. Even with a laidback style, there's a certain sophistication and artistry that he brings to every plate.
"My food philosophy is unpretentious, fresh and fun. I want my food to be approachable and moreish, very produce-driven with French techniques to bring some sophistication."
Looking ahead, at the dishes that he hopes will become Mid Air’s signature, Nick notes the move away from his hometown’s ‘obsession with kingfish’ and shares his desire to experiment with different raw seafood options:
"For example snapper, flathead, ocean trout and scallops - so expect a lot of crudos, ceviches and raw plates throughout the year.”
Nick also predicts that food trends in 2025 and beyond will lean into sentimentality. "I think Chefs are cooking more nostalgic food, taking classics and elevating them for the modern palate. Snacks are also on the rise in Melbourne. People love sharing food and these bite-sized delights are bringing diners into wine bars and restaurants," he adds.
As he looks even further into the future, Nick remains focused on reaching new heights, both personally and professionally:
"At the moment my focus is on Melbourne Place. I want Melburnians and travellers to the city to come and experience the hotel and our food offering. In the end, I think the dream for most young Chefs is to have their own venue, so that’s definitely on my list."
Through it all, Nick stays grounded in his love for hospitality and his passion for constantly evolving. He’s determined to keep reaching for the stars, building on his achievements and continuing to inspire the next generation of Chefs.
"I’ve always said this – don’t settle for being comfortable and always challenge yourself,” he advises.
Perfect advice from a young Aussie who has truly shown that even when your workspace is perched high about the city, the sky is still the limit.
