Nicholas Campbell’s passion for cooking ignited at the tender age of 12. Like many great chefs, his journey began in the humblest of settings—his own kitchen.
Chef Nicholas Campbell
Trying new recipes and experimenting with various ingredients laid the foundation for what would become a distinguished culinary career.
Today, Nicholas is not only a chef but a true artist in the kitchen, inspired by the legendary Gordon Ramsay.
THE BEGINNING OF A CULINARY ADVENTURE
My journey started at the age of 12, just regular cooking at home, trying new things, trying new kitchen techniques.
These early experiments were more than mere child’s play; they were the initial steps towards a lifelong passion.
Recognising his burgeoning interest, Nicholas pursued formal culinary education at the Carnegie School of Home Economics, where he spent two transformative years honing his skills.
His pursuit of excellence didn’t stop there; he furthered his studies at Marriott Guyana before embarking on his professional journey.
DISCOVERING A PASSION FOR COOKING
Initially, Nicholas viewed cooking simply as a means to find work. However, as he immersed himself in the culinary world, he fell in love with the craft.
My passion for cooking started from me just trying to get a place to work at first. And then, over time, I just fell in love with the idea of cooking.
This passion is evident in every dish he prepares, including his signature nachos classic.
INSPIRED BY THE BEST
Nicholas’s culinary journey is deeply influenced by Gordon Ramsay, a chef known for his professionalism, creativity, and aggressive pursuit of perfection.
My biggest inspiration is Gordon Ramsay. Why? Because of his professionalism, his aggressiveness in the kitchen, and his creativity. The way he presents a dish is so professional, and I just admire it.
MASTERING THE CULINARY CRAFT
One of Nicholas’s strongest skills in the kitchen is multitasking. In the fast-paced environment of a busy kitchen, his ability to manage multiple tasks simultaneously ensures that orders are prepared efficiently and to the highest standard.
While our service is extremely busy, I think I master multitasking, putting on different items on the menu at once, and getting the order out faster.
OVERCOMING CHALLENGES AND FEARS
Like any dedicated professional, Nicholas faces challenges head-on. His biggest fear is failure, a fear that drives him to push harder and maintain consistency.
Chef Nicholas Campbell in the kitchen
Having a fear of failure is what drives me to push harder, show up to work every day, and be consistent.
When overwhelmed, Nicholas steps out of the kitchen for a brief moment to recharge before returning to his culinary duties with renewed focus.
A DAY IN THE LIFE OF NICHOLAS
A typical workday for Nicholas begins at 9 AM, with service starting at 11 AM. His routine involves dressing in his chef attire, preparing meals, setting up serving dishes, and ensuring that all surfaces are sanitised.
I look after our meals, set up our serving dishes, sanitise surfaces, get our stuff from the freezer, and pack out. Then I wait for services to start, do our orders, and make sure food goes out at the right time and temperatures.
THE JOY OF PRODUCTIVITY
For this budding chef, the most rewarding aspect of his job is the sense of productivity and accomplishment he feels at the end of the day.
What I find rewarding is being productive during the day, knowing that I did my best. That gives me a nice feeling.
FUTURE ASPIRATIONS
Looking ahead, Nicholas envisions himself running his own fine-dining restaurant.
In the next five years, I see myself working in my own organisation, having my own business, and being my own boss. With all the experience I’ve gained throughout the years, I aim to master it and bring it into one fine dining restaurant.
