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

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&rsquo;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&rsquo;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 &mdash; not just feeds. It&rsquo;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:&nbsp; <a href="http://www.nelrestaurant.com.au/menu-concepts">www.nelrestaurant.com.au/menu-concepts</a> You&rsquo;ll also hear:
<ul>
<li>Why discipline learned as a pot washer still shapes his kitchen today</li>
<li>The moment he decided to open his own restaurant after missing out on Icebergs</li>
<li>How stepping away from the kitchen made him a better leader</li>
<li>His philosophy on loyalty and personal service</li>
<li>And his secret to the perfect crispy potato</li>
</ul>

At The Table takes you behind the scenes of your favourite eats, and into the stories of the people who built them.

Hosted by Alana Brittain, who leads the Uber Eats ANZ team partnering with restaurants every day, the show sits down with some of Australia’s most passionate restaurant owners and operators to unpack how they started, scaled and stayed resilient in a fast-moving industry.

From family-run institutions to national names, each episode explores the real story behind the menu, the risks taken, the lessons learned, and the decisions that turned great food into thriving businesses.

Plus, in every episode, you will unlock an exclusive Uber Eats promo code, so you can order exactly what we are talking about to taste for yourself. 

Pull up a seat. This is At The Table.

At The Table takes you behind the scenes of your favourite eats, and into the stories of the people who built them.
Hosted by Alana Brittain, who leads the Uber Eats ANZ team partnering with restaurants every day, the show sits down with some of Australia&rsquo;s most passionate restaurant owners and operators to unpack how they started, scaled and stayed resilient in a fast-moving industry.
From family-run institutions to national names, each episode explores the real story behind the menu, the risks taken, the lessons learned, and the decisions that turned great food into thriving businesses.
Plus, in every episode, you will unlock an exclusive Uber Eats promo code, so you can order exactly what we are talking about to taste for yourself.&nbsp;
Pull up a seat. This is At The Table.

At The Table

At the table takes you behind the scenes of your favourite eats, and into the stories of the people who built them.

Hosted by Alana Brittain, Director of Restaurants ANZ, who leads the Uber Eats team dedicated to the daily growth and success of restaurant partners, the show sits down with some of Australia’s most passionate restaurant owners and operators to unpack how they started, scaled and stayed resilient in a fast-moving industry.

From family-run institutions to national names, each episode explores the real story behind the menu, the risks taken, the lessons learned, and the decisions that turned great food into thriving businesses.

Plus, in every episode, you will unlock an exclusive Uber Eats promo code, so you can order exactly what we are talking about to taste for yourself. 

Pull up a seat. This is at the table.

At the table takes you behind the scenes of your favourite eats, and into the stories of the people who built them.
Hosted by Alana Brittain, Director of Restaurants ANZ, who leads the Uber Eats team dedicated to the daily growth and success of restaurant partners, the show sits down with some of Australia&rsquo;s most passionate restaurant owners and operators to unpack how they started, scaled and stayed resilient in a fast-moving industry.
From family-run institutions to national names, each episode explores the real story behind the menu, the risks taken, the lessons learned, and the decisions that turned great food into thriving businesses.
Plus, in every episode, you will unlock an exclusive&nbsp;Uber&nbsp;Eats&nbsp;promo code, so you can order exactly what we are talking about to taste for yourself.&nbsp;
Pull up a seat. This is at the table.