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Chef Nick Hurst, Support Manager

Corn Fritters with Spanner Crab Red Pepper SalsaNick began his chef journey when he completed his apprenticeship at a family owned hotel in Eight Mile Plains, Queensland. Since then, he’s had the privilege of working overseas and under the wing of great chefs like Jamie Oliver and Richard Williams in London. In 2006, Nick returned to Sydney and worked his way up to Head Chef for a large National Hotel group before joining Sodexo.

Nick started out as a Relief Chef Manager with Sodexo in the Seniors segment. “With my knowledge of commercial kitchens, time management skills and a focus on quality, along with working in a range of aged care sites throughout Sydney, I’ve been able to implement new strategies to improve quality of life for residents and staff.”

Over the years Nick has worked across multiple aged care sites, building relationships and developing a deep understanding of client needs. Nick has moved into role the of Operational Support Manager across the NSW Seniors segment and is involved with mobilising new contracts. “I enjoy continuously improving my knowledge and helping sites provide the best possible service. The feeling of making a difference in people’s lives is really rewarding.”

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