Nicola Batavia (Turin, May 3, 1966) is an Italian Chef. He had his first work experience while attending the Hotel School in Turin when, thanks to the skills he had learned from his teachers, he gave baking lessons to his fellow students during their school trip to Amsterdam.
Following one of his teachers’ suggestion (a man famous all over the world for his well-known snack, the Fiesta Ferrero), Nicola moved to London for a summer job in a Spaghetti House restaurant.
He stayed in London for 6 years. He refined his English, he went to College and became a great fan of design, so much so that later in life he would teach classes about this subject in University.
After a small break back to Italy for the military service, he returned to England where he kept on working with the most important restaurants in London.
At 21 he moved to Thailand for a culinary partnership promoted by the English restaurant where he was working and discovered the oriental flavours and fragrances.
At the end of the 90’s he came back to Italy. Immediately after his return he opened with a partner the restaurant Le tre Galline; he specialised in the meanwhile in the Piedmont cuisine while working for two Stella Michelin restaurants near Asti.
In 1993 he finally opened his own restaurant in Turin, ‘L Birichin. In a few years time he opened other 3 restaurants in Turin, which were all completely different one from the other: the Nicomangia, Le Putrelle and the Bistrot. All of them were promoted and, once popular, sold.
Between 2002 and 2004 he attended courses held by renowned Michelin-starred chefs in Lyon and San Sebastian. In 2006 he was selected as the official chef for the Winter Olympics in Turin.
In the same year he also received a Michelin Star, renowned international award then refused in 2008, because in the opinion of the chef that such recognition is much more tied to the appearances and the formalism of the restaurant, rather than to the quality and the essence of the foods. This unconventional choice didn’t slow down the professional growth of chef Batavia.
In 2008 and 2012 Nike chose him as the official chef for The Olympic Games in Beijin and London, where he cooked for international sport stars like Maria Sharapova and Michael Phelps. In 2009 he became the first Italian chef holding a cooking and gastronomic culture course at the Qatar University of Doha, one of the most important university in the Persic Gulf. After a while, he also held a Masterclass about Mediterranean cooking at the Westminster College and University of West London.
In 2009 he went to China for a professional consulting, then he visited Seoul and South Korea as an official chef for Pasta De Checco. Again in 2009, he was called as a consultant for the opening of a restaurant in Casablanca, Morocco.
In 2011 he opened “Casa Batavia”, his restaurant in Notting Hill, London, which was then closed but is about to open again very soon.
The lodging London today includes counseling as executive chef in a prestigious local Mayfair for which creates and signature dishes with their own name. A May 2015 will open a local from the format similar to The Egg, but this time with gourmet menus entirely dedicated hamburger. Since 2013, World Ambassador Chef Lavazza.
A March 2014 opens, next to known Birichin, The Egg – As simple as an egg, gourmet bistro menu deal entirely dedicated to the egg, it becomes necessary a cooking school one to one, an exclusive venue for public events, private , business and more. It was so successful that in July 2015 The Egg will move EXPO Milan, in the pavilion of biodiversity.
Nicola Batavia is currently nominated as responsible for food and beverage for the next Olympic Games in Rio de Janeiro in 2016.
He is now a frequent guest at the most important Tv shows in Italy and around the world. He has also co-authored with Massimo Roscia the book “Chef & Gourmet – semi-serious diary by a great chef and a goodie foodie” (original title: Chef & Gourmet – Diario semiserio di un grande cuoco e di un discreto buongustaio); he makes typical and rare products, as jams and a selection of olive oils that are so appreciated that many other chefs use them; he launched a Smartbox for real gourmets; he is constantly busy in the promotion of culture of great quality Italian food.