Nelly Robinson is the Chef Patron and owner of NEL and takes a seat at the table today from inside his Surry Hills restaurant to share how a 14-year-old pot washer from Blackburn built one of Australia’s most theatrical and innovative fine dining experiences. From failing food tech at school to cooking for the Queen, Nelly unpacks the grit, discipline and self-belief it took to open his restaurant with just $2 left in the bank, and turn it into an 11-year success story.

In this conversation, he reflects on the evolution of Sydney’s dining scene, the pressure facing independent restaurants today, and why experience matters more than ever in a convenience economy. He also shares his passion for championing native Australian ingredients, building long-term team loyalty, and creating food that truly wows — not just feeds. It’s an honest, high-energy look at what it takes to survive (and thrive) in modern hospitality.

The native menu at NEL runs until the 25th of April, don't miss out: 
www.nelrestaurant.com.au/menu-concepts

You’ll also hear:

• Why discipline learned as a pot washer still shapes his kitchen today
• The moment he decided to open his own restaurant after missing out on Icebergs
• How stepping away from the kitchen made him a better leader
• His philosophy on loyalty and personal service
• And his secret to the perfect crispy potato