Shelf Life. Your Ultimate Food Court Is Now In Session. Your Ultimate Food Court Is Now In Session.

Nick Liu

Currently Executive Chef at Niagara St Café, Nick Liu’s global culinary journey has brought him full circle to Toronto. After graduating from George Brown College’s Culinary Management Programme, he started at 360 Restaurant, followed by several years at Scaramouche. Next he travelled to Italy, and London: one year in Tuscany (at Castillio Vichimaggio) after which Nick relocated to England and worked at Gary Rhodes’ Rhodes in The Square and Rhodes 24, and also at the fabled Fat Duck (#1 restaurant in England 2005). He then helped open the trendy brasserie Automat, and staged at Le Manoir Aux Quat Saison, Le Gavroche and St. John. The next stage in his career began in Sydney Australia, at one of the top Thai restaurants in the country, Longrain. He was also Sous Chef at Sydney Yacht Club, and staged at Tetsuyas, Rockpool, Marque, Becasse and Claude’s. Back in Canada, Nick saw a stint at Splendido before his current position at the award-winning Niagara St. Café.

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