Few chefs boast nearly four decades of experience in kitchens across the globe, but Nicolas de Visch, executive chef of Conrad Manila, wears his years with ease and clarity of purpose.
In an exclusive interview with Simpol.ph, “I started young — really young,” de Visch said, recalling the early days of his career. “I was 13 when I first stepped into a professional kitchen. I started out cleaning dishes, then moved to a kitchen job, and eventually got sent to hotel school at 14.”
That early exposure ignited a lifelong pursuit. “From there, it was restaurants, restaurants, and more restaurants. Now, I’m 52, and I’ve been in the industry close to 40 years.”
After building a global résumé, de Visch found his ideal next step in the Philippines. “I’ve had the luxury of choosing where I go now,” he said. “When I saw the opportunity at Conrad Manila, it felt like the right fit. The property is iconic, and it’s part of the Hilton Group — a brand I know well.”
Contrary to popular belief, de Visch’s day doesn’t begin with the first service. “People think my day starts when the restaurants open. It actually starts around 7 a.m., sometimes earlier,” he explained. “I go through revenue reports, guest comments, costs, and operations. Then I move on to breakfast service — it’s the best time to meet guests, especially our Hilton Honors members.”
The morning continues with a daily meeting at 9 a.m., followed by rounds across the kitchens and event spaces. “At 3 p.m., we have our daily briefing — planning for the next day and beyond.”
“I’m all about preparation and staying positive,” said de Visch, describing his leadership approach. “Yes, problems happen. But I always say, ‘I love good news, but I want bad news faster.’ That way, we can solve it quickly and move on.”
At Conrad Manila, de Visch coordinates with his culinary team during a daily afternoon briefing, ensuring seamless operations for upcoming meals and events. (Photo by Jeff/Simpol.ph)
Gone are the high-stress, high-volume kitchens of the past — at least in tone. “When I was younger, kitchen energy was intense — even violent,” he said. “Now, it’s smoother and more organized. I like to use the word ‘agile’ — you still need to be flexible, but things are more professional.”
Being an executive chef is no longer solely about what happens on the stovetop. “You’re a cook, trainer, coach, accountant — all in one day,” he said. “My role is to make sure food quality is excellent, guests are happy, and the department stays profitable. It’s not just about cooking anymore. But I still love it, and I don’t want to do anything else.”
For aspiring chefs, de Visch emphasizes curiosity and initiative. “Be curious. There are no silly questions. I’m an open book, but you need to come to me. I’ll share recipes, techniques — everything. But write it down. I don’t like repeating myself 25 times!”
De Visch finds ways to unwind despite the demanding hours. “I’m a gamer. I have a gaming PC and a PlayStation,” he said with a grin. “I won’t give you my Call of Duty name, but I’m there.” He also enjoys building model cars — “a fun way to unwind after spending the whole day with people.”
Even outside the kitchen, his passion for his craft still shines through. “Even as executive chef, I still check the morning deliveries. I like seeing what products are coming in. I also talk to suppliers a lot — always searching for new ingredients or fun things to work with.”
At 52, de Visch continues to grow and evolve in an industry that’s constantly shifting. Through it all, he remains driven by the same passion that brought him into the kitchen at 13: a love for food, people, and excellence.
