The People Behind the Plate: Senior Sous Chef, Nicholas Lee

From law lectures to the heat of the kitchen, Banyalla's senior sous chef at RACV Healesville Country Club & Resort, Nicholas Lee’s journey to becoming a chef is anything but conventional.

Nicholas began his career at 21 while studying law in the UK, quickly realising he was spending more time cooking in his dorm room than hitting the books. After graduating from law school, he followed his true passion and trained at Le Cordon Bleu in London a decision that set him on a lifelong culinary path.

He returned home to Singapore, where he honed his craft across several years in some exceptional kitchens. His longest tenure was at Luke Mangan’s Salt Grill and Sky Bar, followed by time at Panamericana, a South American restaurant focused on farm‑to‑fire cooking. These years shaped both his technique and philosophy, grounding him in bold flavours and respect for quality ingredients.

A move to Melbourne brought Nicholas to the Grand Hyatt, where he worked his way up to Chef de Cuisine for the events kitchen. After several years in the city, he and his wife felt the pull of the country and the Yarra Valley quickly became their home.

“I’ve always been attracted to the scenic beauty of the Yarra Valley and the Dandenong Ranges,” Nicholas says. “When we lived in the city, any chance we got we’d head out this way to hike or dine at a local vineyard. Now I get to see that scenery every day on my drive to work.”

Growing up in Singapore, food was central to Nicholas’ life. “It’s a real melting pot of cuisines,” he explains. “At any gathering, food was always the highlight.” Some of his fondest memories are of watching and helping his grandmother cook for family dinners, and later, sharing late‑night suppers with friends a much‑loved Singaporean tradition.

When it comes to cooking today, Nicholas is drawn to bold, uncomplicated flavours. His favourite thing to cook? Steaks over a wood‑fired grill.

“There’s something special about the smokiness, the char, and the depth of flavour you get,” he says. For guests dining at RACV Healesville, his top recommendation is the 1kg grain‑fed beef ribeye a standout dish designed to be shared, perfect for couples and families enjoying a weekend away.

Having been at RACV Healesville for eight months, Nicholas is excited about what’s ahead. “My aim is to continue elevating the food at Banyalla, our premium restaurant,” he says. “Bringing creativity to the menu, sourcing the highest‑quality ingredients, and sharing that experience with our guests and club members is what drives me.”

Set against the stunning backdrop of the Yarra Valley, Nicholas Lee’s plates are a reflection of his journey thoughtful, flavour‑driven and deeply connected to place.