When Nick Lam first stepped into a kitchen at 18, it wasn’t because he dreamed of being a chef. As an international student in Australia, he initially saw culinary arts as a practical step toward future success. But what began as a necessity quickly became something much deeper — a calling.
“I didn’t know what I wanted to do after school,” Nick recalls.
“But I’d always watched my mum and aunty cooking in Hong Kong — the way food brought the family together really stuck with me.”
That memory became his compass. Over the next 15 years, Nick’s culinary journey led him through highs and lows, moments of self-doubt, and eventually, right back to where his passion began: the joy of sharing food with others.
“When I started missing home, I turned to cooking Asian food — Thai, Malaysian, Cantonese,” he says.
“It helped me reconnect with my roots. Food has that ability — the tastes, the smells — it can take you straight back to your childhood.”
Joining The Sands Social as Head Chef in 2022, Nick is redefining what club dining can be in Sandgate.
“I’d never worked in a pub or club before,” he says.
“To me, it was always bangers and mash or fish and chips. I wanted to break that barrier — to give people a food experience. Something different. Something they didn’t have to drive into the city to enjoy.
For Nick, feedback from diners has helped him curate a menu that has locals talking.
“The response from customers has been great.
“I remember the first curry on the menu was a Thai yellow curry. The initial feedback was that it was too spicy, so we made some changes and people really enjoyed it.
“My favourite dish that I’ve created at the Sands was a lemongrass pork chop marinated with turmeric and served with chicken flavoured rice, pickled carrots, cucumber and friend—topped with a ginger shallot dressing.
“That dish was a combination of flavours from Thailand and Hong Kong, and it worked really well.”
Taking on his first Head Chef role was daunting.
“I never thought I wanted the responsibility, but this has been the biggest growth period of my life — personally and professionally.
“I’m lucky to have leaders who let me experiment and trust my vision. But it’s not about me. I can’t run this place without my team. We do it together.”
That spirit of togetherness runs through everything Nick does — from mentoring his staff to crafting menus that blend international flavours with Australian classics.
“My vision,” he says, “is that when people think of Sandgate, they think of The Sands Social — because of the people, the food, and the experiences.”
