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Nick Hildebrandt

  • Bentley: Contemporary Cuisine
    • Categories: Restaurants & celebrity chefs
    • ISBN: 9781741968170 Hardcover (Australia) 11/1/2010


Nick Hildebrandt started his career with Tony Bilson at the Hotel Intercontinental`s Treasury Restaurant. In 1996 he gained his first head sommelier`s role at Berowra Waters Inn before moving to work with Guillaume Brahimi at Bilsons. He worked in London with Marco Pierre White and at the OXO Tower restaurant before returning home and working at Ampersand, Restaurant VII and Marque.

During his career Nick has won the SMH "sommelier of the year" award twice in 2005 and 2008 plus the Australain Gourmet Traveller`s "sommelier of the year award" in 2006. His wine list at the Bentley won the inaugural SMH "wine list of the year" award in 2007.

Nick went on to open the cutting-edge eatery moog wine + food in Surry Hills. The bar/restaurant was critically acclaimed and went on to win a Good Food Guide chef`s hat. Chef Brent Savage was also awarded `Chef of the Year` (2005) and, not long after, the successful pair joined forces to open Bentley Restaurant & Bar.