Nik Hill is the Chef and Co-Owner of Porcine Bistro in Paddington, as well as Smoketrap Eels in Branxton NSW. 

Nik started his career at 16, working his way up the ranks before travelling to London, where he spent 6 years at Michelin-starred restaurant The Ledbury. Returning to Sydney, Hill was appointed sous chef at famed restaurant Sepia before taking the reigns of the iconic Sydney pub The Old Fitzroy, where his side-project Smoketrap Eels was born from a  love of hearty British fare.

Nik opened Porcine Bistro with business partners Harry Levy & Matt Fitzgerald in 2021, and since has been serving timeless French classics and all things pork.