Pure South new Head Chef is Nick Anthony who has started to an exceptional response in May 2010.
Nick Anthony is a local lad made good; he was born and raised in Bendigo, started his apprenticeship in his home town and finished his apprenticeship in two excellent Melbourne restaurants (Walter's Wine Bar & Onions) that have each proven over time to have been superior nurseries for excellent chefs.
On the completion of his apprenticeship Nick was 'recruited' from Melbourne to the UK, to be a member of the team to open Terence Conran’s’ Mezzo restaurant working under Chef John Torrode. Nick cooked in the UK for three years and did solid stints at excellent restaurants under high profile chefs for the duration. Following Mezzo Nick worked for Marcus Wareing at L’oranger (one Michelin Star) and 'The Orrery' in High Street Marylebone (One Michelin Star) working for Chris Galvin and his brother Geoff.
Returning from London to Melbourne Nick worked with Teague Ezard at 'Ezards at Adelphi' as Sous chef. In the first year they received The Age Good Food Guide Best New Restaurant award and two Chefs Hats.
In looking for further professional challenges Nick became the Head Chef for the dining room at the Carringbush Hotel in Abbotsford in 2000. The Carringbush was at the forefront of the Gastro-Pub movement in Melbourne and Nick built a small team of excellent chefs that managed to fill the dining room constantly; managing a merge of cooking styles that seemed unlikely partners: "classic cooking, comfort food and modern interpretation" all in a "Pub dining room".
In 2004 Nick purchased the The Bridge, Bendigo which he developed into the regional city's highest profile restaurant and bar. 15/20 for the main review in the Epicure first year.
Nick moved the family to Singapore to take the role of Executive Sous Chef at The Ritz Carlton Millenia, participating as guest chef in the Singapore New World Food and Wine festival. Nick's responsibilities were to oversee all food outlets in this leading 5 star hotel.
Returning to Melbourne Nick is now aiming high in the kitchen at Pure South. Nick continues with the themes of super-premium King Island, Flinders Island and Tasmanian produce doing the talking in classic and modern influenced dining. Nick's cooking offers a repertoire that is perhaps wider than Pure South has seen before, with the classic notes touching the occasional asian or middle eastern hint; the early signs are that his cooking is well suited to the world’s best produce.