SUD Restaurant Two Profile
Kitchen
Our Head Chef Nick Schwarz began his apprenticeship in northeast Victoria at the Mt. Buffalo Chalet. After receiving both silver and bronze medals at the Blue Flame Culinary Competition, Nick moved to Melbourne to complete his apprenticeship at the RACV City Club.
He then travelled overseas and worked at the Sloane Club in South Kensington, London. Returning to Australia, Nick worked in the kitchens of a number of Melbourne establishments, including Richmond’s Kingston Hotel, Saragossa Food and Wine, Daley at Chimmy’s in South Melbourne and The Mill, Hardware Lane.
Nick has now found a new passion in Italian fine dining, where he can continue his love of quality ingredients, which can be seen in his diverse yet authentic menu.
Front of House
Our Manager & Managing Sommelier Bruce England has spent the past 18 years working in the fine food & wine industry on a number of continents. Having lived and worked in North America, Europe, Asia and Australia on the production, off-premise and on-premise sides of the trade, he brings a great deal of depth and experience to the table... literally.
Being a certified Sommelier, Certified Wine Educator, internationally accredited wine judge and former wine-maker with nine years at Inniskillin Wines / Vincor International and also as the Beverage Manager & Managing Sommelier at Palazzo Versace and former Sommelier at Pearl, hold Bruce in good stead to lead the front of house team at SUD Restaurant Two as it enters a new period of growth and development.
