Nicky Riemer

Trunk

Nicky Riemer began her cooking career in Melbourne in the 1990's, first apprenticing under Stephanie Alexander before stepping into the Head Chef role at Richmond Hill Café & Larder, where she gained two hats in the 2000 Age Good Food Guide.

After broadening her cooking skills at Mecca restaurant in 2002, Nicky was rewarded with a Head Chef position of Langton's Restaurant, until she was head hunted for an Executive Chef position in Hong Kong in mid 2006. Before taking up this overseas role, Nicky traveled throughout Italy, spending time in Florence, Bologna, Verona and Venice exploring the markets, restaurants and vineyards at the heart of Italian cooking.

Nicky's Hong Kong adventure saw her running the kitchen at a large new venture, H One, leading an international kitchen brigade of 25 cooks. At H One, Nicky worked with some of the world's best produce including sole from Great Britain, unpasteurised cheese from France, lobster and oysters from America, and Iberico ham from Spain.

On returning to Melbourne, Nicky is embarking on a new venture - The Trunk Food and Wine Precinct, which incorporates a dining room, bar, private lounge in a heritage listed building, and a relaxed café within its garden surrounds. The Trunk menu 'showcases classic pan-Italian cuisine with a subtle twist'.

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