Meet the amazing team that makes your “unique dining experiance” one you will never forget.
Breathing new life into Sydney’s progressive dining scene, nel. restaurant is pioneering a global-infused culinary experience that is setting Sydneysiders’ tastebuds alight. Spearheading the kitchen, chef Nelly Robinson and his team are widely celebrated for their “unique dining experiance” . Nelly’s robust understanding and appreciation of the best produce is showcased in every dish and is guaranteed to throw guests into a food frenzy.
nel. likes to make dining a fun experience
The only choice guests need to make is what they’ll like to drink, Chef Nelly and his stellar team will handle the rest.
The modern venue encompasses an open kitchen viewed from every seat in the house, and fuses contemporary and traditional techniques to offer a sophisticated yet unpretentious space. nel. restaurant features leather booths, exposed brickwork and sleek copper facades, creating the perfect backdrop to any occasion.
Executive Chef & Owner
Nelly began his career as a kitchen hand at the tender age of 14 at Michelin- starred restaurant Northcote Manor (UK), stepping into the kitchen at 15 full time to start his apprenticeship. Trained by chef patron Nigel Haworth and his team, including Warrick Dodds and Mark Burchill, he continued to grow in the industry.
At 29, Nelly opened nel., offering guests the finest international cuisines with an innovative air. Well known for his role as nel. Restaurant’s executive chef and owner, Nelly has found his feet as one of Sydney’s top chef personalities. His attention to detail, especially when it comes to guest interaction, has earned him a loyal following of international and local guests.
Nelly has been invited to cook as a special guest at many Australian and international events. His recent visits include Bangkok and Abu Dhabi – the latter as a competitor in the Taste of
Abu Dhabi World’s Best Dish competition. He has also had the honour of cooking for Queen Elizabeth II’s 90th birthday celebrations at the British High Commission in Canberra, also he has cooked in the Maldives, Bangkok and New Zealand cooking with some top chefs.
In February 2018 Nelly was invited to cook at Obsession 18 at Northcote Manor with a host of International chefs which was up there with one of the proudest moments in his life.
Nelly likes to stamp his own personality on his food with memories of life, a fun innovative style and always cooks with a smile on his face.
meet the team
Owner & Managing Director
Born and bred in Sydney and growing up in an Italian family, Ashley’s love affair with food started at a young age. With over twelve years experience in the hospitality industry, it was only fitting that she moved into catering and event management. Ashley began her career at The Botanic Gardens Restaurant, then moved just around the corner to the iconic Sydney Opera House where she met business partner Nelly.
After a few years working at the Sydney Opera House, she started working for Merivale as part of the Meetings and Events Team. During this time, both Ashley and Nelly dreamed up their own restaurant concept. And the rest, as they say, is history.
Born and raised in northern Germany, sous chef Fabian Mucke has been part of nel. restaurant from day one. Starting his career as a chef at the age of 15, Fabian took an apprenticeship in a classic French grande hotel kitchen in Hamburg.
Over the next 13 years, Fabian worked in different kitchens and Michelin-star restaurants in Austria, Germany and Australia. With a focus on the world of fine foods, he developed most of his skills during his time at the famed Restaurant Ikarus in Hangar 7, where he worked beside world-class chefs including Daniel Humm, Sergio Herman and Frantzen Lindeberg.
Senior Sous Chef
Andy started his career with an apprenticeship in New Zealand, before moving to Australia to work under Scott Pickett. He then relocated to Hamilton Island and, like a few of the nel. team, worked at the renowned qualia resort. After three years there and a small stint in Brisbane, Andy then moved to Sydney to join the nel. family.
Working at nel., Andy loves the passion, the daily drama of the kitchen and the great bond between everyone in the team. Apart from his culinary skills – which he showed off in his own pop-up restaurant for the 2017 Sunday Sous Sessions – Andy has a few hidden talents, holding both a scuba diving license and a personal training diploma.
Born and raised in Ecuador, Francisco started his career in the food & beverage industry working at one of the first Relais & Chateaux properties in South America. After this experience, he decided to move to Australia to join Blue Mountains Hotel Management School, studies that led him to work in the renowned resort qualia. After this experience Francisco traveled to Asia as a volunteer tutor in a hospitality school in Vietnam, where he taught local students relevant skills and theory to succeed in the industry.
Months later Francisco moved to Adelaide where he studied a Master in Business Administration (MBA), a course that allowed him to develop, manage and plan hospitality related business and concepts. This location also contributed to Francisco’s interest for wine, an area that he continues to study. At the age of 25, Francisco joined the nel. family as Restaurant Manager and is progressing every day.
At 17, Abby started her career in a small town café. She soon completed her Bachelor of Business in Hotel Management at The Sydney Hotel School, and has since worked in some of Sydney’s best hotels. After working in Sydney for over seven years, she made the decision to move to Hamilton Island, where she worked at the Yacht Club as supervisor.
After almost two years on the island, it was time to come back to reality. Abby returned to Sydney and started working at Altitude at the Shangri-La. Working closely with executive sommelier and well-respected John MacKinnon, he both inspired and encouraged her to take the WSET Level 2. After a meet with Nelly and an opportunity too good to resist, Abby started the next chapter in her career as Assistant Manager. After completing the WSET Level 3, Abby is now the nel. sommelier.