New Zealander Nicholas Watt has gained experience in some of the top restaurants around the world. He has worked as head chef at Chorizo in New Zealand and as sous chef at Xavier of Paddington in Sydney, Australia. After moving to Japan, Nicholas worked in Kozue and the New York Grill, both restaurants of the Park Hyatt Tokyo.
In January 1998, Nicholas moved to London to work as chef de partie at the Michelin-starred Nobu. This was followed by three years as chef de cuisine at The Rib Room and Oyster Bar at the Park Hyatt Hotel, after which he moved to Huka Lodge in New Zealand to become executive chef. During his time there Nicholas won several accolades, hosted royals and celebrities from all over the world, and released his first cookery book Chefs' Secrets from the Kitchen at Huka Lodge, which drew from his global cooking experience.
Nicholas then moved back to London to take on the role of head chef at Roka, a sibling of Zuma in Knightsbridge. Since opening in July 2004, Roka continues to enjoy success, winning Oriental Restaurant of the Year at the 2005 Tio Pepe Awards. There are also branches in Hong Kong and Macau, and a second outlet in London's Canary Wharf.
See all recipes by Nic Watt (11)
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