Nik began his culinary career at 16, rising through the kitchen at Sydney’s Bathers’ Pavilion before moving to London, where he spent six formative years refining his technique at The Ledbury. Returning to Australia, he became sous chef at the acclaimed restaurant Sepia, later taking the helm at the iconic Old Fitzroy Hotel, where his bold, ingredient-driven cooking earned a devoted following.

In 2025, Hill received the Golden Knife from Bocuse d’Or Australia, an award that recognises exceptional skill, precision, and creativity. Today, at Porcine, he channels the spirit of nouvelle cuisine and the traditions of French bistros, offering dishes rooted in seasonality, technique, and an unmistakably Australian sensibility.