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KOALKEEL RESTAURANT email: koalkeel@anguillanet.com
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Executive Chef, Nicholas G. Dellinger
Come to KoalKeel to meet our new Executive Chef Nicholas G. Dellinger. Chef Dellinger comes by way of AMERICAN FISH by Michael Mina and ARIA at the MGM Grand Hotel in Las Vegas Nevada. Chef Dellinger's philisophy on food is simple: use the freshest ingredients possible to make the most delicious food. To learn more about Chef Dellinger, read more below:
'My name is Nick Dellinger. I was born and raised in the midwest, Southern Illinois and Iowa. I was taught from a young age how to cook and more importantly how to appreciate the ability to do so. I was taught to work hard for my food, and be grateful for it. I learned to respect it, from the seed that went into the ground to the salad on our dinner table. I grew up gardening, fishing and foraging to get the best of what was out there. I love this way of life, this way of celebrating the earth and what it gives you. Throughout my life I have grown to take that above and beyond, giving food a royal treatment, complete respect, total utilization. I love to eat simply. I also love to explore the possibilities with food, bending the rules and going outside of the box.
I chose this life, or it chose me, because it is one of few careers where you can never stop learning and growing . Food is part of existence meat both to sustain and delight you. Food is meant to be shared with friends and family and it is a connection between the earth, the cook, and the person eating. I am an artist and I can make food that you will never forget. Cooking is my true outlet and when you talk to me and you eat my food you will recognize the connection.
I left the mid west and moved to Oregon. One of the most beautiful places in the nation. It is a green house offering the freshest and best of everything you can imagine. I worked for some very seasoned professionals there. We worked hard, ate well and at the end of the day I would lay awake thinking about the beautiful dish I was going to put on the menu for the next day.
I was recruited from Portland to move to Las Vegas where I became a manager for Chef Michael Mina. I worked at both the MGM Grand and Aria in City Center. I have done several events with many big name chefs and it has been fun. It’s just not my style. It’s too much, too big, and as a chef I feel so removed.
I am excited to reconnect with the earth, the ocean, the guest and myself. I look forward to being a part of the team at Koal Keel and I am excited to see what our future holds."
KoalKeel Restaurant Cooperative Internship Program with the Leonardo Da Vinci Lifelong Learning Programme
KoalKeel Restaurant is pleased to receive Ms. Aurelia Jegou as an intern in the baking and pastry department. Ms. Jegou is a native of France and will join us to execute her externship as a grant receipient for the Leonardo Da Vinci Lifelong Learning Programme. We are excited about receiving Ms. Jegou and we want all of our KoalKeel family, both guests and staff alike, to welcome her. Be sure to stop by and say hello to Aurelia. Check back in the future for updates on Aurelia and we'll be posting her creations on our FACEBOOK page.
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