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, Nelly was the first to complete an apprenticeship at Northcote. Nelly then worked around the world in more Michelin star restaurants in the Uk and abroad.
At 29, Nelly opened nel., offering guests a unique dining experience with an innovative flair. Well known for his role as nel. Restaurant’s executive chef and owner, Nelly has found his feet as one of Australia’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. In addition to Obsession18 in the U.K with him cooking alongside some of the cooking greats from around the world, his recent visits include Bangkok and Abu Dhabi – the latter as a competitor in the Taste of Abu Dhabi World’s Best Dish competition with 11 leading chefs from around the globe. In 2016, he took over Vinum restaurant in PER AQUUM’s Huvafen Fushi luxury resort in the Maldives, for an exclusive dinner and masterclass. In 2017, he designed a menu that was featured at a corporate event for the Taste of Sydney festival, and had the honour of cooking for Queen Elizabeth II’s 90th birthday celebrations at the British High Commission in Canberra. In 2015/2016 nel. was voted best restaurant in Australia by Timeout by the people of Australia and was also given #1 best restaurant of Australia by Dimmi/Tripasvisor in 2016.
Notably, Nelly was a finalist in the Chef of the Year Gault & Millau 2017 Award. This follows his nomination as a finalist in the 2016 Awards, receiving an impressive 16.5/20 from the judges in 2017.
Nelly and nel. Have also been awarded #79 best restaurant in Australia in the Australian financial awards in there first year and also Nelly himself has been voted #228 in the top 300 chefs of the world by world chef awards which was held in Milan.
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, Fabian 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.
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.