Nik Rollison brings to the table 24 years of experience spanning a diverse array of first-rate food and beverage programs in many international locations.
Nik finds himself in Sydney after receiving the opportunity to lead the food and beverage division as General Manager, through a $950 million dollar redevelopment of The Star Hotel and Casino, located on Sydney’s iconic Darling Harbour. Under his leadership, he successfully opened 8 restaurants, including Momofuku Seiobo in partnership with David Chang. This highly anticipated restaurant quickly achieved numerous accolades including, 3 Chef’s Hats, Best New Restaurant and Hottest New Restaurant from publications such as Gourmet Traveller and Sydney Morning Herald. Along with the other signature restaurants like Black by Ezard and Osteria Balla Manfredi, Nik successfully opened 3 high volume bars and Marquee Sydney, voted two years in a row as Australia’s Best Nightclub, in partnership with the infamous Tao group of New York and Las Vegas.
With his youth spent in the southwestern United States, Nik found his passion and career grow in Las Vegas. While there, Nik spent nearly 4 years working for MGM Resorts International, with the most significant opportunity of joining the pre-opening team for the 4004 room mega-resort, ARIA Resort & Casino. As the Director of Restaurant Operations, Nik had the privilege of collaborating and operating restaurants with the likes of Michelin Star chefs such as Masayoshi Takayama, Michael Mina, Jean Georges Vongerichten and Sirio Maccioni. With a team of over 3,200 employees falling under his guidance, no project is too large or complex for his experience.
Throughout his career, Nik has spent time in nearly every role in the food and beverage industry, which gives him an intimate knowledge of how every position fits within the food and beverage puzzle. This highly energetic and motivated individual also has a strong passion for wine and service, who is also certified by the Court of Master Sommeliers.