Having spent most of his life in WA, Nic Wood brings his passion for local seasonal produce to QT Perth as Executive Chef.
Wood’s passion for food commenced as a young teenager, when his grandmother, a seasoned baker, first piqued his interest in the culinary crafts.
Initially training at Perth’s staple restaurants Frasers, Coco’s and The Fish House, Wood refined his craft as Executive Chef at QT Hotels & Resorts, where he was responsible for the pre-opening set up of both Falls Creek and QT Canberra, as well as the day to day running of the Hotel’s multiple food outlets.
After completing a stint as a consultant at Vomo Restaurant in Fiji, he returned to Western Australia, where he has made waves in the culinary scene.
In 2017 Wood opened his first venture, Piari & Co in Dunsborough in the South West of Western Australia, where he pushed his philosophy of paddock to plate, winning acclaim from critics and locals alike.
Ever the QT loyalist, Wood returned to Perth to take up the Executive Chef role at QT Perth. Having worked with Creative Food Director Robert Marchetti in his previous roles, the two share a mutual appreciation for the paddock to plate philosophy, and have formed a great union delivering an expansive menu at the hotels signature Restaurant Santini Grill, featuring a Mediterranean flair menu that celebrates ‘food from the sun’.
Wood credits Marchetti for teaching him more in five years than any other chef in his career, and has noted the opportunity to return to Perth to work together to create a concept for Santini Bar & Grill, was an easy decision.
Inspired by the many regions of Italy, Santini Grill features wood fired cooking, the best local seasonal produce and Wood’s favourite ingredient, restraint. In 2018, Santini Bar & Grill took out Best New Restaurant of the Year at the WA Good Food Guide Awards.