Nicholas Hill
Nicholas Hill is the acclaimed chef behind Sydney's Porcine bistro, renowned for its innovative 'whole beast' cooking approach that emphasizes sustainability and flavor. With a commitment to high-quality ingredients and a passion for culinary excellence, Hill has made a significant mark on the Sydney dining scene. Recently, he has partnered with P&V Merchants to open L’Avant Cave, a new wine bar that showcases his culinary philosophy while offering a menu inspired by French wine bars.
Not in the pool (under ¢1).
Recent news mentions
Nicholas Hill is the owner-chef at Porcine and won the Bocuse d’Or Golden Knife 2025 after working at Quay.
A farewell to Quay in the three-hat Sydney restaurant’s final week
Australia· 2026-02-07
Nicholas Hill, chef and co-owner of Porcine, joked about the collaboration with P&V.
P&V Wines closing in Paddington, Porcine to take over spaceAustralia· 2025-11-28
Nicholas Hill is the chef at Porcine, known for its 'whole beast' approach to cooking meat.
Porcine and P&V teams open wine bar L’Avant Cave on Oxford St, PaddingtonAustralia· 2025-03-23