Meet the culinary masters of Port Douglas
In southern Italy, food is more than nourishment, it's a way of life. For Nicola, head chef at The Beach Shack, one of Port Douglas's iconic Italian restaurants, this deep connection to cuisine was shaped by his upbringing in Puglia, the sun-soaked heel of Italy's boot.
"For me, growing up, food and family went hand in hand," Nicola explained. "In southern Italy, food and cooking are just part of life. It's almost impossible not to have a passion for it. Everyone knows how to cook, at least at home."
But Nicola quickly realised that cooking professionally was a whole new experience. It demanded discipline, precision, and creativity, qualities he embraced as he took his first job in a small trattoria in Puglia, his home region, after finishing high school.
"It was like stepping into a whole new world, it wasn't just cooking for fun anymore; it was serious work," he said. "I learned so much; how to improve my skills, be faster, more organised, and discovered new recipes. That's where it all began for me."
At the trattoria, Nicola laid the foundation for his culinary career, immersing himself in the rich traditions of Puglia cuisine. "It was all about fresh, regional ingredients," he explained. "Lots of fresh pasta and seafood. We're right by the sea, so seafood is a huge part of our dishes. That's something I've carried with me ever since."
After two years in the trattoria, Nicola decided to take a break from the kitchen to explore other paths. He earned a nursing degree and worked in the field for a short time, but his heart was always in the kitchen.
"Cooking is what I truly enjoy. I was young and wanted to be sure of what I really wanted, but after trying nursing, I knew cooking was my path."
Nicola's journey as a chef took him far from Italy, eventually landing him in Port Douglas. Along the way, he built a world of experience. In New Zealand, he met Beach Shack manager Giorgio Simonetti while
waiting for a flight at the Rome airport. "He asked me for a smoking area with a really strong Italian accent," Nicola recalled, laughing. "I immediately thought, you must be Italian!" The pair ended up working together at an Italian restaurant in Nelson on New Zealand's South Island, where Nicola continued to hone his craft.
"I believe you should never stop learning there's always something new to discover, no matter how experienced you are."
From there, Nicola travelled to the Netherlands, where he learned the art of pizza-making in a Dutch-owned Italian restaurant. "It's funny, learning how to make pizza in the Netherlands," he said. "I already knew how to make pizza at home, but in a restaurant, you deal with large quantities and must refine your technique. It was a great experience."
Eventually, Nicola arrived in Australia, working at renowned resorts like Dunk Island and Bedarra Island before settling in Port Douglas. Over time, he has embraced a fusion of Italian tradition and Australian influence.
"Australia has been a great opportunity to step out of my comfort zone. I've learned so many new techniques and recipes here, and that's something I want to keep doing."
At the Beach Shack, Nicola stays true to his roots while showcasing his creativity. "I love making pasta, it's my passion," he said. The menu features signature dishes like homemade gnocchi and his celebrated seafood pasta, a black squid ink creation loaded with prawns, vongole, clams, mussels, and baby octopus.
"Once, a customer told me it was the best pasta he'd ever had in his life. He said he could taste the flavour of the Mediterranean Sea, which is so difficult to find here. That kind of compliment makes all the hard work worth it."
Exciting changes are coming to the Beach Shack as a new kitchen opens in February. Nicola plans to expand the menu and make more fresh pasta in-house. "Combining our two kitchens will give us more space and improve workflow," he said.
Beyond the food, Nicola values the camaraderie of his kitchen team. "For me, the most important thing is having a good environment in the kitchen. We spend so much time together, it's like a second family. I'm happy with the team I have here. They understand what I want, and we work well together."
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