Nick Mahlook is a celebrated chef from regional Victoria, Australia who is ushering in a new culinary age in his role at Public, bringing two decades of experience to new and established kitchens. Nick’s storied career operating successful restaurants across Australia in world-class kitchens has led him to a running fast-paced portfolio of several venues as Group Culinary Director. He oversees teams, menus, and kitchen production at every corner of the group, from pubs to French-inspired bistros.
Nick’s leadership versatility and efficiency elevates the behind-the-scenes fully equipped production kitchen for Public’s hotels, management of suppliers, menu direction, and most importantly for Nick, support for the Head Chefs in Public’s venues.
After growing up on a vineyard in Victoria, Nick understands the importance of produce and fresh ingredients. From the age of 18, he honed his skills at the likes of Melbourne’s Stokehouse, and prior to Public, was Executive Chef at The Atlantic responsible for developing multiple menus and diner experiences. Beyond management of teams and menus, Nick’s skills in implementing operational systems and processes takes his kitchen from functional to highly effective, which all comes through on the plate. He reinvents classics, bringing in nostalgia-laden menus with an honest approach.