Introducing the new Executive Chef of The Atlantic Melbourne: Nick Mahlook

Nick’s passion for fresh, locally sourced food developed from his roots. Born and raised in Lakes Entrance in regional Victoria, he’s always sourced and celebrated homegrown produce and seafood. In 2004, Nick moved to Melbourne to grow his career as Sous Chef at award-winning seaside restaurant the Stokehouse, and was later appointed Head Chef for the launch of Stokehouse Café.
It was here his menus reflected his travels, taking influences from Argentina, Spain, Italy and France and reinventing classic dishes. Nick collates his passion for culture, his childhood nostalgia and his honest approach to cooking to bring the best ingredients to life on a plate, allowing the flavours to speak for themselves.

In October 2017, Nick joined The Atlantic as Executive Chef and teamed up with Sam Hocking as Head Chef.

Brighton-born Sam Hocking began his career at Middle Eastern restaurant Souk in 2005. It was in 2007 when Sam moved to Stokehouse, St. Kilda that he and Executive Chef Nick Mahlook began working together. Sam also spent time overseas, doing a ski season at Whistler in Canada and working for a year in Berlin with the Soho House group. Upon returning to Melbourne, Sam joined Ezard, a venue well acquainted with Good Food Guide Chefs Hats. He then returned to Stokehouse before joining The Atlantic as Head Chef in October 2017, with Executive Chef Nick Mahlook. The dynamic duo are excited to stir The Atlantic in a fresh new direction and bring innovative items to the menu.

Keeping in line with The Atlantic’s culinary style,  Australian Zeke Quinn heads up the team of The Atlantic Dubai as Head Chef, while Solutions Leisure’s Group Executive Chef Sang Lee oversees kitchen operations.