By Leigh O’Connor.
Nelly Robinson’s story begins far from the bright lights of Sydney. He grew up in Lancashire, England - a place of drizzle, warmth and hearty roasts that filled the house with love.
His family didn’t dine on fancy food, but every meal mattered. It was about gathering, about flavour and comfort. That early connection to the soul of food would become the foundation of everything he is today.
At just 14, Nelly found himself in the kitchen of the Michelin-starred Northcote Manor. Most kids that age were still figuring out who they wanted to be; Nelly was scrubbing pots, absorbing the rhythm of a real kitchen.
The clang of pans, the hum of orders being called, the intoxicating scent of butter and herbs - it was chaos and he loved it. Before long, he earned an apprenticeship and began learning under some of Britain’s finest Chefs. It was there that his raw passion began to refine into skill and his curiosity into artistry.
By the time he was 22, Nelly had climbed his way to Head Chef at Stanley House - a massive achievement for someone so young. If you ask him, he’ll tell you it wasn’t just about ambition; it was about joy. He loves to make people happy through food and that joy drives everything he does.
Then came the moment that would change everything: Australia. He arrived with just a few dollars in his pocket and a dream that most would call reckless. That’s Nelly - fearless, a little cheeky and endlessly optimistic.
In 2015, that courage took shape in the form of Nel Restaurant, tucked beneath Sydney’s streets on Wentworth Avenue. The space feels like a secret - dimly lit, intimate, almost theatrical. It’s here that Nelly brings his imagination to life, one menu at a time.
Every few months, Nel transforms. One season, guests might find themselves tasting dishes inspired by childhood nostalgia; the next, they’re journeying through fantasy worlds or paying homage to British comfort food. There’s always a sense of wonder - like stepping into Nelly’s mind for a few hours. He calls it ‘fun dining’, not fine dining, because for him, food should make you smile before it makes you think.
There’s a mischievousness to the way he cooks. He’ll take something as ordinary as a burger or a packet of lollies and turn it into something whimsical, delicious and unexpected. It’s that playfulness - that Peter Pan quality - that defines him.
He often jokes that he never wants to grow up and maybe that’s the secret ingredient to his success. His dishes are as full of heart as they are of technique and his kitchen hums with laughter as much as precision.
Today, Chef Nelly Robinson stands as one of Australia’s most imaginative culinary talents. Despite the accolades and international recognition, he’s still that Lancashire lad who fell in love with the buzz of a kitchen.
When you dine at Nel, you’re not just tasting food - you’re tasting his story: the courage to dream, the joy of creation and the belief that food should always make you feel something.
For Nelly, every dish is a memory shared - a story told not with words, but with flavour, warmth and just a touch of magic.
