The Graduate: David Nicholson

Trading in life as a sports teacher in Beijing for private yacht cheffing all over Europe was David Nicholson’s pandemic career change. Now, Costa Rica bound, I hear more about the Three Term Diploma graduate’s top secret next move.

Quick Fire

Teacher: Jane was my tutor and she was truly fantastic. She was approachable and always pushed us to reach our full potential.

Course: Three Term Diploma 22/23

Best moment: Without a doubt, the friendships I made along the way.

Worst moment: Being asked to make a French Omelette in the first few weeks was a bit intimidating!

Favourite demonstration: Steven Lamb was incredible

Favourite dish: Megan’s ‘Bone Marrow and Beef Cheek with Shallot and Parsley Salad’

David Nicholson, private chef to international rugby players and high net worth individuals alike, strikes me as a globetrotting go-getter. Since graduating from Leiths’ Three Term Diploma in 2023 he has worked as a yacht chef on boats across European seas, mooring up in ports in Greece, Cyprus, Saint Tropez and Marbella to name a few. He’s even flown, on cheffing business, in a private plane to Paris – a ‘surreal experience’, he tells me. Before Leiths, David was a PE teacher. He had worked in Dubai, Mongolia and eventually in China. But when PE lessons ground to a halt during Covid, he had a lot of time on his hands. ‘I’m not very good at being bored.’ So, just like any PE teacher would, he started a food delivery service in Beijing. ‘I’ve always been entrepreneurial, but I just didn’t have the culinary skills.’ He chose the Diploma as a way of upskilling fast. ‘Within the first day [of Leiths] I was like “this is exactly what I’m looking for”.’ David’s advice to future students is to take lots of notes to refer back to in times of culinary crisis and take plenty of pictures of the food you cook to show prospective employers.

I get the sense David saw his time at Leiths as an important business investment for which he got an excellent return. He was recognised for the high quality of his portfolio and received a Distinction overall. After long days feeding yachting clients, David’s been cooking the books to bring his own ambitious business plans to life. The yacht chef’s long-term plan is to move to Costa Rica with his wife-to-be and set up his own business – a closely guarded secret inspired by his travels to Korea.

‘I don’t want to give too much away because it’s something I’m keeping close to my chest.’

Learning to perfect French Omelettes in Leiths’ West London base is, admittedly, far, far away from setting up a Korean-inspired business in Costa Rica. But, as our phone call comes to a close, David reflects: ‘I wouldn’t be where I am if it wasn’t for Leiths.’

Follow David Nicholson @david_nicholson_90