Nick Cass has been head chef at The Cove Hotel for the past year. With 18 years’ experience under his belt and having completed Certificate 3 in Hospitality and a Diploma of Hospitality, he’s at the top of his game.
What makes The Cove different from other venues?
First and foremost we are a pub that does great meals. We do full table service and have a fantastic setting on the Marina that gives us a great outlook. There is nothing better on a warm day than looking out on the water at all the boats and enjoying The Cove’s two-tier seafood platter. We have just recently had Carlton Draught Brewery Fresh copper “TANK BEER” installed on our deck that adds to the feel of the venue. Great food, fantastic water views and fresh beer - what more could you want?
Tell us a little about your professional background?
I have been working in the industry for 18 years and have had roles in various types of establishments, from restaurants to pubs and clubs. Before coming to The Cove I had spent the last 12 years in northern Victoria running kitchens in pubs/clubs.
What is your style in the kitchen?
I would describe my style in the kitchen as firm but fair. I like to try to bring out the best in The Cove team by teaching and training the staff with different methods of cooking, and trying to think outside of what is perceived as normal. I enjoy training and working with people to inspire them to get the best out of themselves. When we are in a busy service it is focus time and I try to have a level of intensity to drive the kitchen and get the meals out in a timely fashion.
What ingredients do you love using in your summer dishes?
It changes daily. It depends on my mood of the day. It could be summer berries or stone fruit in a dessert or, now that snapper season is upon us, a fresh whole baby snapper. I love the use of fresh herbs and citrus in salads to lighten dishes as well, so I’m very open to use whatever I feel at the time.
What do you enjoy doing in your spare time?
I’m very much an outdoors person. I love being active and getting out with the kids doing things like fishing or spending time at the beach. Other interests include running and cycling.
Do you have any advice for aspiring chefs?
Work hard and don’t believe all of what you see on TV. Being a chef is hard work and long hours. If that is what you want to do, then put your head down, get a strong knowledge of the basics and build your foundations off of that. Don’t be in a rush to be the head chef; learn as much as you can from everyone you work with. It will all help shape the chef you will become. It can be a very rewarding career if you are willing to put in the time and invest in yourself.