Zacharie Chalbos, General Manager of Brisbane restaurant Nickel Kitchen and Bar has spoken out about operating in today’s dining scene, where guests are only a google search away from a plethora of dining options.
“The dining scene in Brisbane has changed incredibly over the past five years and a contributing factor to this is the level of knowledge and understanding diners have regarding what they expect from their fine dining experience,” Mr Chalbos said.
“My team and I are dedicated to ensuring all of our guests receive the best experience possible every time they visit us, we do far more than serve great meals and exquisite wine. It is all about being part of a culinary experience that transcends conventional dining. We are very passionate about what we do, everything is taken into consideration from the food and wine selection through to the constant creational challenge to be different, it is all critically thought out to ensure the customers’ experience is exceptional,” he said.
Nickel Kitchen & Bar’s Head Chef, Gordon MacGregor, says the importance of the kitchen and the sommelier to collaborate on what is being offered to guests is a critical component to the success of any restaurant and is expected as a standard.
Much to no one’s surprise, these standards of expectations will continue to evolve. As they do, we can sit back and watch the evolution of the dining industry — all its new indulgent features and sophisticated inventions — as well.
Banner image by Kylie Zimanyi from Curated Life Studio