Nic Wood

What is CEO CookOffTM all about?

I'M HELPING OZHARVEST RAISE $3MILLION TO FEED THOSE IN NEED IN THE OZHARVEST CEO COOKOFF.

In this time of crisis and into the future, OzHarvest will be doing all that they can to reach those who are affected by fires, drought, and floods, in addition to continuing to support the 1,300 charities that rely on them every day.

The OzHarvest CEO Cookoff™ fundraising will focus on the food crisis relief in four categories:

•        Keeping the wheels turning on our fleet of 57 food rescue vans that deliver food to over 1,300 charities around Australia

•        Resourcing a bespoke Mobile Market that will take free food directly to communities impacted by the ongoing fires and drought

•        Providing additional resources and support to our local OzHarvest operations in both metro and regional locations to meet the increase in food need

•        Delivering delicious and nutritious joyful community food events to areas that have been affected by droughts and fires, calling upon the support of Australia’s hospitality community
 
The 2020 CEO CookOff will be a festival of hope and joy, embodying the community spirit of Australia.

I'd love your support in helping me reach my fundraising goal! Every $1 donated to OzHarvest means they can deliver 2 meals to those in need.

My Bio

Executive Chef Nic Wood joins QT Sydney from QT Perth’s award-winning restaurant, Santini Bar & Grill, which opened with the hotel in mid-2018. In this role, Wood’s direction has led Santini to quickly become a Perth institution, celebrated by both critics and locals.  Santini has won back-to-back accolades in the prestigious WA Good Food Guide Awards, taking home Best New Restaurant in 2018 followed by Restaurant of the Year in the 2019.  Wood will continue to oversee Santini Bar & Grill, whilst Charlie Vargas steps into the role of Executive Chef at QT Perth.

Mirroring his success from the West, Wood brings Mediterranean flair served with style, sensitivity and a little swagger to Sydney’s institutional Gowings Bar & Grill. The new lunch and dinner menu is available now with Wood’s local grower and producer relationships on display including Western Australian sourced Abrolhos Island Octopus with crisp pancetta, green peppers, basil and black garlic, Heirloom Carrots with black garlic tahini, puffed rice and sesame, and soon to be crowd favourite shared dish, Swordfish Cutlet from Queensland’s Mooloolaba with green olives, capers, lemon and parsley.

 

My Achievements

$5,000 raised – Halfway there!

$10,000 raised – Bring on the Black Apron!

Target Increased

Thank you to my Sponsors

$100

Nic Wood

$52

Cathy Barker

$50

Shannon Craig

$50

Rheanna Barker

$20.80

Naomi Rheinberger

Good one, Nicholi!

$10

Jason Cooley

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