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Born 34 years ago in Melbourne, Nicky’s interest in cooking started at a very early age after growing up with her family in hotels around the world. She used to love spending time in the kitchens, watching the chefs at work, and learning about food and the techniques for preparation.
After completing 2 and 1/2 years of her Bachelor of Chemical Engineering degree at the University of Melbourne, Nicky preferred food to chemistry and started her career at the Southern Pacific Hotel Corporation, spending time at both the Parkroyal on St. Kilda Road and the St Kilda Road Travelodge. It was here that Nicky completed the first two years of her apprenticeship before being introduced to Stephanie Alexander, who later became her mentor and inspiration in the industry.
From March 1996 – April 1998, Nicky completed the final years of her apprenticeship and became a qualified chef under the guidance of Stephanie Alexander at her namesake restaurant in Hawthorn.
When Stephanie’s closed, Nicky moved to Richmond Hill Café & Larder and spent the next four years as Head Chef, achieving one hat in The Age Good Food Guide in 1999 and two hats in 2000 as well as being commended as one of Melbourne’s best breakfast venues.
Wanting to gain more experience and broaden her skill base, Nicky moved to the Mecca Restaurant in Southgate where she worked from January to October 2002, before owner Cath Claringbold moved her to the new Mecca Bah Restaurant at Docklands to head up the food and operations.
Nicky spent two years at Mecca Bah and after building it into the successful business it is today, she was ready for a change and offered to assist the owners of Felton Restaurant & Bar in St Kilda in the set-up of the kitchen.
When the Head Chef position at Langton’s Restaurant became available following the resignation of Walter Trupp in February 2005, Nicky saw this as an opportunity of a lifetime.
Langton’s Restaurant
A stylish, sophisticated and modern restaurant, Langton’s is a Melbourne dining ‘must’.
The New York-style façade of the restaurant, combined with the superb interior, outstanding staff and the theatre of the spectacular open kitchen presided over by head chef Nicky Riemer makes Langton’s a special experience.
BYO Tuesdays
On Tuesday nights, you are invited to dine at Langton’s and BYO wines from your own cellar.
The expert Sommeliers will use only the best Riedel glassware and decanters and will offer menu suggestions to complement your wines.
With prior arrangement, Head Chef Nicky Riemer can design an exclusive menu for you, perfectly matched to your wine selection.
Offer only available Tuesdays for dinner in the Restaurant. $15 corkage per bottle (wine only) applies.
Langton’s Restaurant & Wine Bar
Sargood House, 61 Flinders Lane, Melbourne 3000
Tel 03 9663 0222
www.langtonsrestaurant.com.au
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