National Indigenous Culinary Institute Ltd

Overview

The National Indigenous Culinary Institute Ltd (NICI) is an Australian nonprofit organization established in 2012 with the mission of providing elite training and experiences to aspiring Indigenous chefs. NICI is recognized for its role in enhancing Indigenous representation in the Australian fine dining industry.

Objectives and Programs

The institute offers comprehensive training programs designed to equip Indigenous Australians with the skills and experiences needed to succeed in the culinary arts. NICI’s training encompasses both theoretical knowledge and practical experience, partnering with renowned restaurants across Australia. Participants in NICI's programs are mentored by some of Australia's top chefs in esteemed culinary establishments such as Rockpool Bar & Grill, Bistro Guillaume, Aria, Icebergs Dining Room, The European, Catalina, and more.

NICI provides a pathway to employment through its “Skills for Success” training program, often conducted in partnership with institutions like William Angliss. This program culminates in personal mentorship and employment opportunities under the guidance of a Culinary Guardian, enhancing the trainees' professional development and career prospects.

Founders and Supporters

The institute was founded by a group of industry leaders, including Neil Perry, Matt Moran, Luke Mangan, and the late Michael McMahon. Other notable supporters include Terry Durack, Bill Wavish, and Bill Sweeney. This collaboration reflects NICI's commitment to connecting aspiring Indigenous chefs with the best resources and expertise in the industry.

Partnerships and Expansions

In recent years, NICI has expanded its reach beyond its initial Sydney and Melbourne bases. By leveraging challenges presented by the COVID-19 pandemic, the institute expanded into regions such as the Hunter Valley, NSW South Coast, regional Victoria, and Southeast Queensland by 2022. As of 2025, NICI partnered with Nestlé Professional to further enhance its training and mentorship opportunities, focusing on fostering Indigenous culinary talent across Australia.

Mission and Impact

NICI's mission is not merely to train chefs but to empower Indigenous Australians to pursue rewarding careers in the culinary sector. By doing so, it aims to increase Indigenous representation and success in fine dining, thereby "changing the face of the Australian hospitality industry." Through its programs and partnerships, NICI fosters a supportive network that provides opportunities beyond the kitchen, fostering lifelong learning and skill development.

Leadership

Nathan Lovett, who joined NICI as CEO in March 2020, has overseen significant growth and expansion of the institute's initiatives and profile. His background in Aboriginal programs has been instrumental in guiding NICI's strategic developments and regional outreach.

Overall, the National Indigenous Culinary Institute Ltd is playing a pivotal role in enhancing diversity and inclusivity within Australia's culinary landscape while providing meaningful career pathways for Indigenous Australians.

[1] https://www.acnc.gov.au/charity/charities/5a3c1eec-39af-e811-a963-000d3ad24077/profile [2] https://www.acnc.gov.au/charity/charities/5a3c1eec-39af-e811-a963-000d3ad24077/documents/713d6e2d-52c8-e811-a963-000d3ad24a0d [3] https://www.pinnaclepeople.com.au/national-indigenous-culinary-institute-nici/ [4] https://www.nestleprofessional.com.au/news/national-indigenous-culinary-institute-partnership [5] https://www.foodservicerep.com.au/hospitality-mentoring-and-leadership/128/national-indigenous-culinary-institute-provides-work-pathway-for-indigenous-apprentice-chefs